Chile con queso recipe

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Chili or chile con queso is a typical Mexican chile flavored cheese dip, perfect with tortilla chips and beer. The cheese dip can be made a day or 2 ahead and refrigerated until needed.
Preparation time: 10 minutes, Cooking time: 25 minutes, Serves: 8 - 10 


2 Tbsp butter
1/2 medium onion, diced (about 1/2 cup)
4 cloves of garlic, minced
3 Serrano peppers, diced
3 jalapeno peppers, diced
2 Tbsp flour
1 cup milk
6 cups shredded cheddar cheese, Monterrey Jack, longhorn or a combination
1/2 cup cilantro, chopped
2 plum tomatoes, peeled and diced (about 1/2 cup)
1/2 cup sour cream
Salt to taste


Melt the butter in a saucepan over medium-low heat, then add the onons, serrano and jalapeno chiles and cook for about five minutes or until the onions are translucent. Add the garlic and cook for another minute.

Whisk the flour into the pan and cook for 30 seconds, whisking continouously. Add the milk and cook on medium heat for about 5 minutes, whisking constantly until the sauce is thick. Stir in the cilantro and tomatoes.

Turn the heat down to low and slowly add the shredded cheese, about 1/4-cup at a time. Stir the cheese until completely melted and repeat with more cheese.

Stir in the sour cream and season with salt to taste.

Serve the chile con queso in one or more bowls with tortilla chips.

You can adjust how hot the sauce will be by adjusting the amount of chili peppers used. You can also adjust how thick the sauce will be by adding more milk or flour.
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