Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chile con Queso

  • Level: Easy
  • Yield: 6 to 8 servings
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Ingredients

2 1/2 cups grated Mexican Asadero or Manchego cheese

1 cup Roasted Jalapeno Salsa, recipe follows

Baked Tortilla Chips, recipe follows

Roasted Jalapeno Salsa:

2 slices red onion, 1/2inch thick

4 cloves garlic, unpeeled

1/4 cup olive oil

12 jalapeno chilies, seeded and halved

3 Anaheim chilies, seeded and halved

2 teaspoons dried oregano

Juice of 1 lime

1 teaspoon sea salt

Baked Tortilla Chips:

2 tablespoons salt

1 teaspoon cayenne

Juice of 1 lime

2 cups water

2 tablespoons vegetable oil

12 stale corn tortillas

Directions

Preheat the oven to 350 degrees. To prepare the Chile con Queso, mix the cheese and Roasted Jalapeno Salsa in a cazuela or an ovenproof serving dish and bake until the cheese has melted, about 10 minutes. Serve immediately.

Roasted Jalapeno Salsa:

In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic, remove and peel. Add 2 tablespoons of the olive oil to the skillet and sear the chilies until charred. Add the remaining oil, the oregano, lime juice, and salt ingredients and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth.

Baked Tortilla Chips:

Preheat the oven to 325 degrees F. In a medium saucepan, mix the brine: salt, cayenne, lime juice, water and oil. Warm over a low heat and whisk thoroughly. Cut the stale tortillas into strips or wedges. (If the tortillas are fresh, dry them by spreading them on a baking sheet and letting them sit out, room temperature, for 1 hour or more.) Briefly dip the tortilla pieces into the brine, then shake off the excess water. (A longer soaking in the brine will make the tortillas take on a more pronounced flavor.) Spread the prepared tortilla chips in a single layer on a baking sheet. Bake, turning occasionally, until they are crisp and golden brown, about 12 to 15 minutes.

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