Chili con queso: Difference between revisions
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* {{ChiliConCarne}} | * {{ChiliConCarne}} | ||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Random 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> | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 16:57, 8 June 2020
| 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 |
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.
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
Random recipe review
Cheese chilli - who knew?
4.5/5
Just about two of my most favourite foods, combined. Cheese and chilli. I'm in heaven!
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