Chili con queso

Chili con queso

Servings:	Serves 4
Ready in:	35 minutes
Prep. time:	15 minutes
Cook time:	20 minutes
Difficulty:

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 jalapeno chillies
• 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

1. Heat the butter in a dutch oven and sautée the onions, garlic and peppers gently until the onions are translucent
2. Add the tomatoes, chili and cumin powder and simmer for 5 minutes
3. Add the cheese and heat until melted
4. Stir in the cream and the pickled jalapeno chillies and mix well

Serving suggestions

Serve with tortillas, bread or vegetables to dip with