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#+TITLE: Chile con Queso
#+DATE: <2024-07-20 Sat 15:10>
#+TAGS: difficulty:trivial cuisine:american cuisine:texmex flavor-profile:savory dish-type:sauce
#+COOKBOOK_THUMBNAIL: chili-con-queso-thumb.jpg
#+COOKBOOK_PREP_TIME: 5 min
#+COOKBOOK_COOK_TIME: 20 min
[[https://en.wikipedia.org/wiki/Chile_con_queso][Chile con queso]] (which I often just call "queso") is a creamy cheese sauce with tomatoes and peppers. The American way to make it is using [[https://en.wikipedia.org/wiki/Ro-Tel][Ro★Tel]] and [[https://en.wikipedia.org/wiki/Velveeta][Velveeta]]. It's always very popular as part of a spread when I have people over -- very good on pretzel sticks. And it's a key component in my signature tacos.
#+CAPTION: Big ol' bowl of queso with various vessels for transporting it to your mouth.
[[file:chili-con-queso.jpg]]
* Ingredients
1. Butter; as-needed
2. Whole Milk; as-needed
3. Onion (large, diced); 1
4. Jalapeño pepper (diced); 2
5. Pepper Jack Cheese (shredded); 0.25 lb
6. Velveeta (1" cubes); 1 lb
7. Ro★Tel (original); 1 can
* Equipment
- Knife (any)
- Chopping board
- Braiser or deep frying pan
* Steps
1. Melt butter in a pan and sauté the onion and jalapeño.
2. Add the Ro*Tel, scraping up any fond that accumulated.
3. Add the pepper jack cheese, followed by the Velveeta.
5. Thin the sauce out to your desired consistency with whole milk.
# * Change Log
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