Chile con Queso: Texas Version
A hot and melty cheese dip spiced up with sautéed onions, garlic, tomatoes and green chiles.
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 jalapeño chiles, stems and seeds removed, and finely chopped
1 (10-ounce) can diced tomatoes with green chiles, undrained
1 pound processed American cheese, cut into 1/2-inch cubes
Corn chips, tortilla chips, or cut-up vegetables, for accompaniment
- Heat the oil in a medium saucepan and sauté the onion, garlic and jalapeños until soft. Add the undrained tomatoes and cook over medium heat for about 5 minutes to reduce the liquid.
- When the tomatoes begin to appear dry, reduce the heat to medium-low and start adding the cheese, 1 handful at a time, stirring over medium-low heat until the cheese melts; wait for each handful to melt before adding more cheese.
- Serve in a chafing dish or fondue pot to keep the queso warm. Serve with corn chips, tortilla chips, or cut-up vegetables.
Makes 2 1/2 cups; 10 (1/4 cup) servings.