Chili con queso: Difference between revisions
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|title=Chili con queso | |title=Chili con queso a cheese recipe Cooking Wiki | ||
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|keywords=Chili con queso recipe Cheese recipes from The cook's Wiki | |keywords=Chili con queso recipe Cheese recipes from The cook's Wiki | ||
|description=A Mexican cheese fondue | |description=A Mexican cheese fondue | ||
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{{recipesummary | {{recipesummary | ||
|DatePublished=17th January 2013 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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| Small pot of [[single cream]] | | Small pot of [[single cream]] | ||
| 2 tablespoons [[butter]] | | 2 tablespoons [[butter]] | ||
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===Method=== | ===Method=== | ||
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Serve with [[tortillas]], [[bread]] or [[vegetables]] to dip with | Serve with [[tortillas]], [[bread]] or [[vegetables]] to dip with | ||
===See also=== | |||
* {{ChiliConCarne}} | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 14:08, 25 February 2016
| Chili con queso | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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| 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 pepped, 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
- 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
See also
Discover Cookipedia's Culinary Creations on Pinterest
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