Chili con queso: Difference between revisions
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| 3 [[cloves garlic, crushed]] | | 3 [[cloves garlic, crushed]] | ||
| 4 [[tomatoes]] chopped or 1 small can chopped [[tomatoes]] | | 4 [[tomatoes]] chopped or 1 small can chopped [[tomatoes]] | ||
| 2 tablespoons [[pickled | | 2 tablespoons [[pickled jalapeño jalapeño]] | ||
| 1 teaspoon ground [[white cumin]] | | 1 teaspoon ground [[white cumin]] | ||
| 2 red chillies, de-seeded and finely chopped | | 2 red chillies, de-seeded and finely chopped | ||
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{{RecipeMethod | {{RecipeMethod | ||
| Heat the [[butter]] in a [[dutch oven]] and [[ | | Heat the [[butter]] in a [[dutch oven]] and [[sauté]] the [[onions]], [[Garlic|garlic]] and [[peppers]] gently until the [[onions]] are translucent | ||
| Add the [[tomatoes]], [[ | | Add the [[tomatoes]], [[chilli]] and [[cumin]] powder and [[simmer]] for 5 minutes | ||
| Add the [[cheese]] and heat until melted | | Add the [[cheese]] and heat until melted | ||
| Stir in the [[cream]] and the [[pickled | | Stir in the [[cream]] and the [[pickled jalapeño chillies]] and mix well | ||
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
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[[Category:Favourite recipes]] | [[Category:Favourite recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
Revision as of 04:14, 22 July 2014
| Chili con queso | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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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.
Ingredients
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 pepped, deseeded and cut into strips
- 3 cloves garlic, crushed
- 4 tomatoes chopped or 1 small can chopped tomatoes
- 2 tablespoons pickled jalapeño 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
- Small pot of 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