Chile Con Queso
1/2 conion, chopped
4 clovegarlic, minced
3serrano peppers, diced
3jalapeno peppers, diced
6 cshredded cheese (can use any combination of longhorn cheddar and monterrey jack)
2plum tomatoes, peeled and diced (can use canned if tomatoes aren't in season)
1/2 csour cream
·salt to taste
How to Make Chile Con Queso
- Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
- Add the garlic and cook for another minute.
- Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
- Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the tomatoes.
- Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
- Stir in the sour cream. Add salt to taste.
- Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.