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Chile Con Queso

Cookbook

Real Snacks

Published by Sasquatch

This image courtesy of Laura Ferroni

It’s hard for me to imagine a more perfect food than chile con queso. The melty, creamy cheese with plenty of kick from chiles is heavenly whether spread on a chip or poured over a piece of toast. To make sure your dip is creamy and not grainy, it is important not to rush the melting.

For gluten-free Chile Can Queso, replace the spelt flour with an equal amount of arrowroot powder.

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionFamily Get-together, game day

Recipe Courseappetizer, snack

Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegetarian

Mealsnack

Type of Dishdip/spread

Ingredients

  • 1 tablespoon unsalted butter
  • ½ cup chopped onion
  • ½ cup canned green chiles
  • 1 medium tomato, peeled, seeded, and chopped
  • ½ teaspoon dried oregano
  • ¼ cup (2 ounces) heavy cream
  • ½ cup (4 ounces) buttermilk
  • 1 teaspoon white spelt flour
  • 2 ounces grated Monterey Jack, Colby, or cheddar cheese
  • 1/8 cup (1 ounce) crumbled queso fresco or Cotija
  • Salt and freshly ground pepper

Instructions

  1. Combine the butter, onion, and chiles in a sauté pan over medium heat and cook until the onion softens and becomes translucent, about 5 minutes. Stir in the tomato and oregano and cook for 1 minute.

  2. Stir in the cream, buttermilk, and flour and bring to a simmer to thicken slightly, about 3 minutes. Stir in the Monterey Jack cheese and gently stir to melt. Season to taste with salt and pepper. Serve immediately, topped with the queso fresco.

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This cheese dip would be perfect for a party!

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