Chile con queso recipe

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A traditional TexMex chili cheese sauce, great as a dip for nachos.

Preparation time: 4 minutes, Cooking time: 15 minutes, Serves: 10 


1 Tbsp olive oil
1 cup finely chopped white onion
2 cloves garlic, minced
1 (4 oz - 115 g) can chopped green chiles
1 or 2 fresh jalapenos, seeds and stems removed, finely chopped
1 (14.5 oz - 400 g) can whole tomatoes, drained, finely chopped
1/2 lb (250 g) cheddar cheese, grated
1/2 lb (250 g) Monterrey Jack cheese, grated
1 cup sour cream


In a saucepan over medium heat add the olive oil and saute the onions and garlic until the onions are transluscent. Add the green chiles, jalapeno pepper and tomatoes, reduce heat to low and cook for 5 minutes, turning occationally.

Empty the contents of the pan in a blender and pulse until smooth or desired texture. Return mixture to the pan.

Add the grated cheese and continue cooking while stirring, until the cheese melts. Remove from heat and keep warm until time to serve.

Just before serving, add the sour cream and stir until well combined.

Serve warm with tortilla chips.

This recipe makes about 4 cups of chile con queso. You can make more by adjusting the ingredients accordingly.
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