Chile Con Queso
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.
NotesFor gluten-free Chile Can Queso, replace the spelt flour with an equal amount of arrowroot powder.
Total Timeunder 30 minutes
OccasionFamily Get-together, game day
Recipe Courseappetizer, snack
Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegetarian
Type of Dishdip/spread
- 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
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.
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.
2012 Lara Ferroni