Chili con queso: Difference between revisions
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|title=Chili con queso a cheese recipe | |title=Chili con queso a cheese recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#tomatoes #chiliconqueso #tortillachips #vegetables #cream #onions #butter #garlic #montereyjack #dutchoven #peppers | ||
|hashtagrev=032020 | |||
|description=A Mexican cheese fondue | |description=A Mexican cheese fondue | ||
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A [[Mexican cheese]] fondue. Another quick and easy addition to your Tex-Mex night. | |||
When I first saw this recipe I thought that it might need a fondue set but because of the [[tomatoes]] and [[cream]] it remained liquid enough to eat without requiring any extra heat. It was great with some [[tortilla chips]] and odd vegetables. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 3229 | |||
|PortionCalories = 807 | |||
|DatePublished=17th January 2013 | |DatePublished=17th January 2013 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Chili con queso recipe.jpg| | |Image = [[Image:Chili con queso recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Cheese chilli - who knew?</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> | |||
<span class="reviewDesc">Just about two of my most favourite foods, combined. Cheese and chilli. I'm in heaven!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
| '''To dip:''' | | '''To dip:''' | ||
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| 1 teaspoon [[oregano]], I used fresh but dried would be fine. | | 1 teaspoon [[oregano]], I used fresh but dried would be fine. | ||
| 225 g (8 oz) [[Monterey Jack]], [[Emmental]] or [[Cheddar cheese]], or a mixture of both | | 225 g (8 oz) [[Monterey Jack]], [[Emmental]] or [[Cheddar cheese]], or a mixture of both | ||
| | | 150 ml [[single cream]] | ||
| 2 tablespoons [[butter]] | | 2 tablespoons [[butter]] | ||
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[[Category:Favourite recipes]] | [[Category:Favourite recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/tomatoes|#tomatoes]] [[Special:Search/chiliconqueso|#chiliconqueso]] [[Special:Search/tortillachips|#tortillachips]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/cream|#cream]] [[Special:Search/onions|#onions]] [[Special:Search/butter|#butter]] [[Special:Search/garlic|#garlic]] [[Special:Search/montereyjack|#montereyjack]] [[Special:Search/dutchoven|#dutchoven]] [[Special:Search/peppers|#peppers]] | |||
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Latest revision as of 19:03, 21 March 2024
A Mexican cheese fondue. Another quick and easy addition to your Tex-Mex night.
When I first saw this recipe I thought that it might need a fondue set but because of the tomatoes and cream it remained liquid enough to eat without requiring any extra heat. It was great with some tortilla chips and odd vegetables.
| Chili con queso | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 807 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 17th January 2013 |
|
Best recipe reviewCheese chilli - who knew? 4.5/5 Just about two of my most favourite foods, combined. Cheese and chilli. I'm in heaven! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- To dip:
- 200g bag of tortilla chips
- or
- 1 French stick, sliced
- or
- Sliced carrots, celery, bell peppers and other vegetables
- The fondue:
- 1 onion, chopped
- 1 green pepper, deseeded and cut into strips
- 3 cloves garlic, crushed
- 4 tomatoes chopped or 1 small can chopped tomatoes
- 2 tablespoons pickled jalapeño
- 1 teaspoon ground white cumin
- 2 red chillies, de-seeded and finely chopped
- 1 teaspoon oregano, I used fresh but dried would be fine.
- 225 g (8 oz) Monterey Jack, Emmental or Cheddar cheese, or a mixture of both
- 150 ml single cream
- 2 tablespoons butter
Method
- Heat the butter in a dutch oven and sauté the onions, garlic and peppers gently until the onions are translucent
- Add the tomatoes, chilli and cumin powder and simmer for 5 minutes
- Add the cheese and heat until melted
- Stir in the cream and the pickled jalapeño chillies and mix well
Serving suggestions
Serve with tortillas, bread or vegetables to dip with
See also
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#tomatoes #chiliconqueso #tortillachips #vegetables #cream #onions #butter #garlic #montereyjack #dutchoven #peppers