Recipe by Melony1976
"This is a true chile con queso that can be eaten with tostadas or in a warm corn tortilla. This is not like the Americanized version of chili con queso that we have become used to that is a cheese dip, which I also love. This is the way my grandma used to make it. The great thing about this recipe is you can play with it and adjust it to your personal taste. If you like it cheesier add more cheese. You can't mess this up unless you burn it."
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roasted green chile peppers, seeded and chopped
shredded queso asadero (white Mexican cheese)
shredded Monterey Jack cheese
salt to taste
I have always wondered how they make the white queso in the resturaunts. This is an excellent recipe!
I followed the recipe exactly and it was quite stringy still from the shredded cheese, and hardened on our burritos... Perhaps it needed more milk? I stirred the cheese in for about half an hour and it was not getting melted down enough no matter how much I stirred... I might try this again, but add more milk next time.
I used this as a helper when making chile con queso yesterday. I tend not to follow recipes exactly, so... I didn't add the onion. I sauteéd the tomato as suggested. My cheese was Mexican.. but was called Queso for Quesadillas. I like things spicy, but since I made this for a work function, I used pepper jack and my Quesadilla cheese had chiles in it also. It was really good. Will definitely use this idea again. The only thing I wonder is how to make it not so shiny, glossy, gluey... That is not what I remember from restaurants. In any case, very good!
I didn't want to bother with the onions, tomatoes and peppers so I just added some picante sauce to the melted cheese. It turned out great!!
First let me say for those who tried this and found that the cheese separated and was oily - I think I figured out the problem there.
First, heat the milk you use to thin the queso, don't use cold-from-the-fridge milk. I learned this last year making mashed potatoes and it makes a HUGE difference. I made this recipe twice in 48 hours - the first time I heated the milk and the cheese melted perfectly, the second time I used cold milk and the cheese immediately started to look grainy.
Second - make sure you don't overheat it, this will also cause the cheese to break down and the fat/oil will rise to the surface. Unfortunately, I used cold milk AND overcooked the 2nd batch so it was a visual disaster, but everyone still loved it.
If you have trouble finding Asadero cheese (I couldn't find any) you can use queso fresco but make sure it's not too crumbly. I got mine at a local Mexican market and it was a tad like string cheese so it melted into stretchy, creamy goodness with chiles in it. I also threw in a jalapeno with the other veggies for an extra kick.
I followed the recipe exactly and it was oily and it seperated. The taste was pretty bland. I think I'll follow the advice of playing with it to make it better.
My favorite mexican restaurant makes a dip almost the same as this, the recipe is fantastic! Thank you for sharing!
Excellent and fast for some unexpected guests. We ate it with some homemade tortilla chips, Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Chile con Queso
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 62
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