Texas Best Cheese Dip Chile Con Queso Recipes

FAVORITE CHILE CON QUESO (A.K.A. CHILE CHEESE DIP)

Steps:

• Dice the cheese into approximately 1-inch cubes.
• Into a medium saucepan, put the cheese, Rotel tomatoes and the jalapeño slices, reserving the juice from the jalapeños.
• Heat over medium heat approximately 5 minutes until the cheese is melted, stirring constantly.
• Add the juice from the jalapeños to make the desired heat as well as the desired consistency. I usually add about 1/2-3/4 of it.
• Serve hot with tortilla chips.
• Can also be done in the crock pot to keep it warm for parties, etc.

TEX-MEX CHILE CON QUESO

Steps:

• Saute onions in olive oil with a pinch of salt and pepper over medium-low heat for 8-10 minutes, stirring frequently, until they begin to brown. Add garlic cloves and cook an additional 1-2 minutes until garlic becomes translucent. Set aside.
• Now, a critical step. We're going to prepare a roux, and if you screw this up, your dip either won't thicken properly or will have a funky grainy texture. So, be careful. In a 2 qt saucepan, melt butter gently over low heat. We don't want the butter to brown, so just be patient and melt it slowly. Add your flour, turn the heat up just a smidge until the roux begins to bubble ever so slightly, and using a whisk stir constantly for about a minute.
• Next, add about a half cup of milk and continue whisking until the roux is fully incorporated and dissolved. Add the rest of your milk and continue whisking, now over medium-low to medium heat, for about 8-10 minutes until your mixture thickens nicely.
• Back the heat down a hair. Add your chipotles or jalepeños, about half the cumin, the onion and garlic mixture, the mild green chiles. Stir to thoroughly incorporate and heat through. Add a pinch of salt and pepper.
• Now to add the cheese: Don't add it all at once, otherwise it won't melt properly and you'll wind up with a grainy, stringy mess. Instead, add a small handful and stir until that bit is fully melted. Repeat this process until you've fully incorporated all your cheese and your concoction is thick and creamy.
• Finally, you can adjust the seasonings to your liking. Not smoky enough? Add more cumin. Not enough heat? You can add another chipotle/jalepeño or you can cheat and just add a few drops of your favorite hot sauce. Serve immediately as a side for quesadillas, a topping for enchiladas, or simply with some warm tortilla chips as a party dip.

FELIX'S CHILE CON QUESO

Steps:

• Combine oil, onion, tomatoes, cayenne, sugar, paprika, garlic powder, salt and pepper to a large saucepot.
• Simmer for 25 to 30 minutes over medium heat, stirring occasionally.
• Combine flour and water in a bowl and stir until mixture is smooth.
• Add to saucepot slowly, stirring constantly until smooth and thick.
• Add the cheese while continuing to stir.
• Cook until cheese has fully melted and the mixture is blended.
• Serve warm.
• Expect an oil-like red film to form above the cheese-- this is normal.
• Freezes well.