Creamy Chile con Queso

A processed cheese product (like Velveta) is often used in making Queso because it melts more smoothly. Using evaporated milk in this recipe helps the “real” cheese melt smoother and makes for a creamier consistency. The results are pretty fantastic. You can use your favorite milder, harder cheese (like Cheddar, Monterey Jack, Colby, or a Mexican cheese blend) in this recipe, but don’t use cheeses like Mozzarella, Brie, Swiss, or Goat Cheese (or obviously, Bleu Cheese).

This Queso keeps well for several days in the fridge. It reheats very well too. You can just zap it in the microwave, stirring every 30 seconds, until warmed through.

A simple dish of Chile con Queso with tortilla chips is wonderful, but you can take it to greater heights with the addition of toppings. Queso can be serious business. One of my favorite restaurants in Austin, Texas is Magnolia Café. They have the best Queso ever. Their Mag Queso is topped with avocado and Pico de Gallo. It’s amazing! The Kerbey Queso at Kerbey Lane Cafe in Austin is great too. I have also had Queso with shredded BBQ brisket, refried beans, guacamole, sour cream, and Pico that was delicious. There are no limits.

Creamy Chile con Queso

2 tablespoon butter
1/2 small onion, finely chopped
1 -2 jalapenos, to taste, seeds removed, minced
1 tablespoon flour
1 12 ounce can evaporated milk
1 1/2 cups shredded cheese (mild Cheddar, Monterey Jack, Mexican cheese blend, etc…)
1/2 14.5 ounce can petite diced tomatoes, drained
salt, to taste
dash garlic powder
1 – 4 tablespoons milk, if necessary

tortilla chips

Possible Toppings:
fresh cilantro, chopped
fresh onion, chopped
fresh avocado, diced (or guacamole)
fresh tomatoes, diced
pickled jalapeno slices
Pico de Gallo
sour cream
black beans, warmed
refried beans
shredded brisket, chicken, pork
cooked ground beef or sausage

Melt the butter in a saucepan over medium-high heat. Add the onion and jalapeno and cook, stirring often, until softened. Add the flour and cook, stirring constantly, for about 30 seconds. Whisk in the evaporated milk a little at a time, whisking well to dissolve flour lumps. Reduce heat to low and whisk in the shredded cheese, a little at a time. Continue to whisk until all of the cheese is added and the Queso is smooth. Add the drained diced tomatoes, salt, and garlic powder. If the Queso is too thick, you can add a little milk, about a tablespoon at a time, to thin to desired consistency. Serve the Queso warm, topped with desired toppings (I like fresh avocado, cilantro, pickled jalapenos, and chopped tomatoes) alongside tortilla chips.

 

 

 

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