Chips, Dip, and Queso

southernbelle · November 9th, 2005, 11:05 AM

In your opinion, what is the best queso? (Or if you'd like to post a recipe, go ahead!!) I like Chili's queso. It's a dark orange/brown color and I've never tasted anything like it. I also like white queso, like they have at Escalante's.

A good recipe for a dip is mixing salsa (i like to use Pace medium) and cream cheese. It makes a creamy but spicy dip and it's always a big hit at parties. The amounts you use are up to your discretion, as long as there is more salsa than cream cheese.

pacific breeze · November 9th, 2005, 07:49 PM

I love this stuff, but I don't eat it very often because it is SO fattening.

Chile con Queso
Chile con queso is the traditional cheese dip of Texas. Great chile con queso is easy to make, and nothing like what you find at the ballpark or movie theater.

* 1 tablespoon olive oil
* 1 cup finely chopped white onion
* 2 cloves garlic, minced or put through garlic press
* 1 4-ounce can chopped green chiles
* 1 or 2 Fresh jalapeños, seeds and stems removed, finely chopped
* 1 14.5-ounce can whole or diced tomatoes, drained
* 1/2 pound Longhorn cheese, grated
* 1/2 pound Monterrey Jack cheese, grated
* 1 cup sour cream

Sauté the onions and garlic in the oil until onions are clear. Add the chiles, jalapeño(s) and tomatoes (rough-chop or break up the tomatoes with a spoon unless you use diced.)

Turn heat to low, and add the grated cheeses, stirring until cheese melts. When ready to serve, stir in the sour cream, just until well combined, and remove from heat. Do not boil.

Serve warm with tortilla chips. Makes about 4 cups.

Note: Keep the Queso warm during serving in a chafing dish or dish with a simple candle warmer. Sharp cheddar cheese may be substituted for Longhorn cheese.

southernbelle · November 9th, 2005, 09:49 PM

pacific breeze, that sounds delicious! i'm going to make it this weekend for a party!!

Fonzarelli23 · November 10th, 2005, 10:09 AM

Kind of similar to Pacific's, but I thought I'd contribute!
Chili con Queso:
1/2 pound fresh poblano or Anaheim chiles
2 tablespoons vegetable oil
1 cup chopped white onions
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 large tomato, peeled, seeded and diced
1 cup milk or cream
1 1/2 cups grated Cheddar
1 cup grated Pepper Jack

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.
In a large pot, heat the oil over medium heat. Add the onions and cayenne cook, stirring, until very soft, about 6 minutes. Add the flour and stir until thickened, 1 to 2 minutes. Add the tomatoes and chopped chilies, and cook for 1 minute. Slowly add the milk or cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated.
Remove from the heat and adjust the seasoning, to taste.

Like pacific said, keep heated. Otherwise the cheese thickens fast and gets gross!