Classic Chile con Queso
Chile con queso, over the years this recipe has been made with processed American cheese or canned cheese soup. While convenient is is not the way this dish was originally made and has damaged the reputation of a fine dish. This recipe resembles the original inspiration, it uses cheese a supporting flavor to green chiles.
Servings 4 People
- 2 tbsp butter
- 1 Medium Onion Chopped
- 1 Clove Garlic
- 4 Tomatoes Small Tomatoes Chopped Roma or Italian Plum
- 2 Chiles Chiles Preferably Poblano, New Mexican, or Anaheim, roasted and sliced into thin strips about 1" inch long
- 1/4 Cup Crema (Mexican Cream)
- 1/4 Cup Water
- 8 oz Asadero or Monterey jack cheese, cut in small, thin slices
- 1 Bag Tortilla Chips Warmed
- Melt the butter in a heavy saucepan over medium heat.
- Add the onion and garlic and saute for a couple of minutes.
- Stir in the tomatoes and poblanos, cover the pan, and reduce the heat to low. Cook for about 5 minutes.
- Mix in the crema or creme fraiche and the water and bring to a boil, uncovered.
- Sprinkle in the cheese, stir quickly, cover the pan, and remove it from the heat.
- Let the mixture stand for 5 minutes. Uncover, stir again if needed to help the cheese melt evenly, and add salt to taste.
Chile con queso is best served immediately, usually with tortilla chips.
Credit: Jamison, Cheryl Alters., and Bill Jamison. The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. Harvard Common Press, 1995.