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Loading...| 4 tablespoons butter | |
| 1/4 cup unsifted all-purpose flour | |
| 2 cups whole milk ( though 2 % will do in a pinch ) | |
| 3/4 - 1 teaspoon ground cumin | |
| 1 can mild green chilies , drained | |
| 1 -4 jalapenos or 1 -4 chipotle chile , depending on desired heat level | |
| 1/2 medium yellow onion , finely chopped ( preferably a Vidalia if you can get them ) | |
| 2 -3 garlic cloves , depending on size , minced | |
| 1 tablespoon extra virgin olive oil | |
| 8 8 ounces asadero cheese or 8 ounces white cheddar cheese , shredded | |
| 1 pinch salt and pepper , to taste |
| 1. | In a small bowl, mix together the flour and cumin. |
| 2. | In a medium saucepan, melt the butter over medium heat. |
| 3. | Whisk in the flour mixture and cook for 1-2 minutes. |
| 4. | Gradually pour in the milk, whisking constantly to prevent lumps. |
| 5. | Add in the green chilies, jalapenos or chipotle chile, yellow onion, and garlic. |
| 6. | Cook for 5-7 minutes, stirring occasionally. |
| 7. | Reduce heat to low and stir in the shredded cheese until melted. |
| 8. | Season with salt and pepper to taste. |
| 9. | Serve hot with tortilla chips or your favorite dipping crusty bread. |
This Tex-Mex Chile Con Queso is a classic appetizer that’s sure to be a hit with friends and family.
It’s easy to make and can be customized to your desired spice level.
This dish is high in calories and fat.
It should be enjoyed in moderation as part of a balanced diet.
While this dish is not particularly healthy, it does contain calcium and protein from the cheese.
The cumin in this recipe has been linked to aiding in digestion and reducing inflammation.
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