Chile Con Queso
There’s nothing quite like a Mexican queso dip if you’re hungry and can’t stop daydreaming about chips and dips!
Ingredients
- 3 tablespoons unsalted butter
- 4 minced garlic cloves
- ¾ cup diced yellow onion
- 1 diced large jalapeno
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 3 tablespoons all-purpose flour
- 2 cups Half & Half
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- 2 tablespoons finely diced tomato flesh no skin, juice or seeds
- Cilantro for garnish (optional)
Instructions
- Melt the butter in a pan on the stove and add the jalapeno and onion.
- Cook for 5 minutes or until tender, stirring often.
- Add the garlic and cook for 30 seconds.
- Add the flour and cook for a minute, stirring all the time.
- Whisk in the Half & Half.
- Bring the mixture to a simmer and gently cook for 3 minutes.
- Turn the heat down low and add the cheese, little by little, whisking until it melts before adding more.
- Next add the salt, tomatoes and cumin.
- Adjust the seasoning if needed or add some milk or Half & Half if the dip is too thick.
- Transfer into a serving bowl to serve.
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