Real-Deal Chile con Queso

by TacoEveryDay
Prep: 5m
Cook: 15m
vegetarian
Real-Deal Chile con Queso - Image

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Ingredients
Servings:12
2tbspbutter
1onion
2garlic
4ozcanned green chiles
2tbspcornstarch
1cupwhole milk
2 1/2cupcheddar cheese
2cupMonterey Jack cheese
tortilla chips
Nutrition Facts

Per serving

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Instructions
  1. 1

    Get the good stuff going

    Melt the butter in a saucepan over medium-high heat. Add 1 chopped onion and 2 minced garlic cloves and saute until soft and tender. Stir in the green chiles and let them cook, stirring, for 5 minutes so everything gets friendly.

  1. 2

    Thicken it up

    In a small bowl, whisk the cornstarch and milk together until smooth with no lumps. Pour it into the onion mixture, bring to a boil, and cook and stir 1 to 2 minutes until it thickens into a glossy sauce.

  2. 3

    Melt in the cheese

    Drop the heat to low. Add the shredded cheddar and Monterey Jack a handful at a time, letting each addition fully melt before adding more. Keep the heat low the whole time so it stays silky and never breaks. Serve warm with a mountain of tortilla chips. Top with chopped tomato, sliced jalapeno, and cilantro if you want to get fancy.

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Real-Deal Chile con Queso

Created by: TacoEveryDay

Prep Time: 5m
Cook Time: 15m
Servings: 12

Ingredients

  • 2 tbsp butter
  • 1 onion
  • 2 garlic
  • 4 oz canned green chiles
  • 2 tbsp cornstarch
  • 1 cup whole milk
  • 2 1/2 cup cheddar cheese
  • 2 cup Monterey Jack cheese
  • tortilla chips

Instructions

  1. Get the good stuff goingMelt the butter in a saucepan over medium-high heat. Add 1 chopped onion and 2 minced garlic cloves and saute until soft and tender. Stir in the green chiles and let them cook, stirring, for 5 minutes so everything gets friendly.
  2. Thicken it upIn a small bowl, whisk the cornstarch and milk together until smooth with no lumps. Pour it into the onion mixture, bring to a boil, and cook and stir 1 to 2 minutes until it thickens into a glossy sauce.
  3. Melt in the cheeseDrop the heat to low. Add the shredded cheddar and Monterey Jack a handful at a time, letting each addition fully melt before adding more. Keep the heat low the whole time so it stays silky and never breaks. Serve warm with a mountain of tortilla chips. Top with chopped tomato, sliced jalapeno, and cilantro if you want to get fancy.

Notes & Tips

Okay, tacos are my whole personality, but you cannot serve tacos without a bowl of queso next to them. It's the law. This is the real-deal version made with actual shredded cheese and milk instead of the melty-block stuff, so it tastes like something instead of just tasting orange. Keep the heat LOW when the cheese goes in or it'll turn grainy on you. Want more kick? Grab the can of chiles labeled hot, or throw in a chopped jalapeno. Leftovers (if that ever happens in your house) reheat great low and slow on the stove.