Tex-Mex Chile Con Queso
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
4 cups
- Serves:
- 6
ingredients
- 59.16 ml butter
- 59.14 ml unsifted all-purpose flour
- 473.18 ml whole milk (though 2% will do in a pinch)
- 3.69-4.92 ml ground cumin
- 226.79 g can mild green chilies, drained
- 1-4 jalapenos or 1-4 chipotle chile, depending on desired heat level
- 1 medium yellow onion, finely chopped (preferably a Vidalia if you can get them)
- 2-3 garlic cloves, depending on size, minced
- 14.79 ml extra virgin olive oil
- 226.79 226.79 g asadero cheese or 226.79 g white cheddar cheese, shredded
- 0.25 ml salt and pepper, to taste
directions
- Saute onions in olive oil with a pinch of salt and pepper over medium-low heat for 8-10 minutes, stirring frequently, until they begin to brown. Add garlic cloves and cook an additional 1-2 minutes until garlic becomes translucent. Set aside.
- Now, a critical step. We're going to prepare a roux, and if you screw this up, your dip either won't thicken properly or will have a funky grainy texture. So, be careful. In a 2 qt saucepan, melt butter gently over low heat. We don't want the butter to brown, so just be patient and melt it slowly. Add your flour, turn the heat up just a smidge until the roux begins to bubble ever so slightly, and using a whisk stir constantly for about a minute.
- Next, add about a half cup of milk and continue whisking until the roux is fully incorporated and dissolved. Add the rest of your milk and continue whisking, now over medium-low to medium heat, for about 8-10 minutes until your mixture thickens nicely.
- Back the heat down a hair. Add your chipotles or jalepeños, about half the cumin, the onion and garlic mixture, the mild green chiles. Stir to thoroughly incorporate and heat through. Add a pinch of salt and pepper.
- Now to add the cheese: Don't add it all at once, otherwise it won't melt properly and you'll wind up with a grainy, stringy mess. Instead, add a small handful and stir until that bit is fully melted. Repeat this process until you've fully incorporated all your cheese and your concoction is thick and creamy.
- Finally, you can adjust the seasonings to your liking. Not smoky enough? Add more cumin. Not enough heat? You can add another chipotle/jalepeño or you can cheat and just add a few drops of your favorite hot sauce. Serve immediately as a side for quesadillas, a topping for enchiladas, or simply with some warm tortilla chips as a party dip.
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