Post by nini on Feb 18, 2008 20:44:27 GMT -5
Chile con Queso (from scratch!)
# 2 Tbs butter
# 1/2 medium onion, chopped
# 1 large garlic clove, chopped
# 1/4 tsp cumin
# black pepper
# 3 or 4 peeled canned tomatos, or 2 peeled fresh tomatos
# 2/3 C whole roasted green chiles
# 8 oz white cheese - Monterey Jack is ok
# 3 oz cream cheese, diced
# 1/2 - 2/3 C cream
Warm cheese to room temperature. Melt butter in small saucepan, add onion and garlic, cover and sweat for 5 minutes over low heat. Meanwhile, place the tomatos, green chiles, cumin and pepper in a food processor and chop throughly (don't puree). Add tomato mixture to pan, cook at medium heat for 3-5 minutes or until most of the water has evaporated.
Remove pan from heat, add cheese and stir until melted. Add cream to thin as needed. If you need to rewarm the dip use very low heat to avoid breaking down the cheese. Serve with tortilla chips, or flour tortillas
# 2 Tbs butter
# 1/2 medium onion, chopped
# 1 large garlic clove, chopped
# 1/4 tsp cumin
# black pepper
# 3 or 4 peeled canned tomatos, or 2 peeled fresh tomatos
# 2/3 C whole roasted green chiles
# 8 oz white cheese - Monterey Jack is ok
# 3 oz cream cheese, diced
# 1/2 - 2/3 C cream
Warm cheese to room temperature. Melt butter in small saucepan, add onion and garlic, cover and sweat for 5 minutes over low heat. Meanwhile, place the tomatos, green chiles, cumin and pepper in a food processor and chop throughly (don't puree). Add tomato mixture to pan, cook at medium heat for 3-5 minutes or until most of the water has evaporated.
Remove pan from heat, add cheese and stir until melted. Add cream to thin as needed. If you need to rewarm the dip use very low heat to avoid breaking down the cheese. Serve with tortilla chips, or flour tortillas
