Sometimes you want to try new recipes and sometimes you just want the same old thing you always have because you know exactly what you’re going to get. Every year for New Year’s Eve, we make tons of bad for you food and graze on it until we have that final count down to the new year.
One item that’s always on the buffet is chile con queso. For those of you who don’t know what that is – it’s chiles with cheese. It can be eaten with tortillas chips, on tacos or fajitas, and is oh so delicious. We just won’t talk about the calorie count, okay?
Instead of the easy route of Velveeta and a can of Rotel, I wanted to make one that would taste more like the stuff you get at Mexican food restaurant and less sodium-y like that brick of “cheese”. Yuck. Here’s the recipe I tried on my family and they raved over! And *bonus* it won’t harden once it cools!
Ingredients
- 2.5 cups shredded cheese (Cheddar, Monterrey Jack, Colby, etc)
- 1 tablespoon corn starch
- 1 large garlic clove, minced
- 1/4 small white onion, finely chopped
- 13 oz evaporated milk
- 1 small tomato, finely diced
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 4 ox chopped green chile (this is what determines the heat – if you want absolutely no heat, get the mild one)
- 1/4 cup cilantro, finely chopped
- 3 tablespoons milk
- salt
Instructions
1. Place cheese and corn starch in a bowl. Toss to coat.
2. Melt butter over medium heat in a large saucepan. Add garlic and onion and cook until it is translucent, but not browned (about 3 minutes).
3. Add tomato (including juices) and cook for a couple minutes until the tomato is slightly softened.
4. Add evaporated milk and cheese. Stir, then add chiles and spices. Stir until the cheese melts and the sauce appears silky.
5. Add salt to taste. Stir in milk.
6. Remove from heat and serve immediately.
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