Chile Con Queso
Servings
7cups approx
Servings
7cups approx
Ingredients
Instructions
  1. Melt the butter in a saucepan on medium-low heat, sauté onions and peppers (if using) til onions are translucent.
  2. Add garlic and cook for another minute.
  3. Make a roux by adding flour and cook for about 30 seconds. whisking continually.
  4. Add the milk to the pot, and then cook on medium, whisking constantly until sauce is thick, about 5 minutes.
  5. Stir in the cilantro and tomatoes.
  6. Reduce heat to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted.
  7. Repeat until all the cheese has been added.
  8. Stir in the sour cream and cumin.
  9. Season to taste.
  10. Best served warm.
Recipe Notes

Optional:  Replace canned tomatoes with 3-4 diced plum tomatoes and a few favorite chilies if desired. Play with cheeses; a good substitution is equal parts Montery Jack, Cheddar and Colby.