Recipe for the Chili con Queso
The chile con queso is a very common side dish in Mexican Northern states such as in Chihuahua, and in Southern United States, naturally. It is usually served as a side dish with nachos or totopos, as an appetizer to a more elaborate Tex-Mex meal; or a just simply something good to munch while watching the game with the boys... another delicious idea is to serve this with seasoned refried beans.
Tex-Mex Chili con Queso Recipe
Ingredients for 5-6 guests:
* 2 lb. Chilaca chiles, or New Mexico chiles
* 1/2 onion, chopped
* 2 garlic cloves
* 2 medium sized tomatoes, chopped
* 2 Tbsp. oil
* Milk, as needed
* 1 cup half-half cream; more if desired
* 1 lb. grated orange sharp cheddar cheese, more if desired
to accompany when serving:
- Totopos
- Refried beans
- Sour Cream
- Nachos
Preparation:
1) Roast the Chiles directly over a gas stove fire or on a grill or griddle, once roasted and charred, put them in a plastic bag or wrapped them in a rag to make them sweat and make the chiles easier to peel. Leave the chilies in the plastic bag for 15 minutes, then take them out and peel them, and discard their seeds. If you do not want very spicy, also remove the veins the seeds are on.
2) Chop the chiles in cubes or slices. Fry the chilies in hot oil with the garlic, chopped onion and tomatoes, add the chile and fry for a while, finally put the grated cheese and salt to taste. You can add some milk, if desired, if your chili con queso is too thick.
Serve the Chili con Queso with your Nachos, Totopos and some refried beans...
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