MATT MARTINEZ'S CHILE CON QUESO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Matt Martinez's Chile con Queso image

How to make Matt Martinez's Chile con Queso

Provided by @MakeItYours

Number Of Ingredients 11

1 tablespoon canola oil
1/2 cup finely chopped sweet onion
1/2 cup finely chopped
jalapeño (you can use canned green chiles if you prefer; just add them with the tomatoes)
1 teaspoon ground cumin
1 teaspoon granulated garlic
1/2 teaspoon salt
2 tablespoons cornstarch
1 cup chicken broth
8 ounces American cheese (I like the white American; if all you can find are the singles, stack them up and cut into little blocks)
1 cup chopped tomatoes

Steps:

  • Using a heavy pot, heat the oil on medium-high and sauté the onion, jalapeño, and dry ingredients for 2 to 3 minutes, until the onion is translucent. Add the broth and heat 3 to 4 minutes, allowing the sauce to thicken, then add the cheese and tomatoes. Carefully simmer the queso on low heat for 3 to 5 minutes, adjusting its thickness to suit your taste by adding broth or cheese. Serve hot and keep warm, stirring every so often to avoid the dreaded "cheese skin."
  • (Serves 6 to 8)
  • Adapted from Matt Martinez's Culinary Frontier: A Real Texas Cookbook

There are no comments yet!