Wednesday, 01 February 2012

• Chile Con Queso aka Tex-Mex Style Nacho Cheese Dip

  This is a guest post from Feast On The Cheap.

  

  Mary Anne here. Super Bowl Sunday is upon us, and this year I may actually watch the game as my New York Giants tackle the New England Patriots! Usually it’s all about the grub…and the commercials.

  My cheering section of the Ellicott-Rittenhouse team plans to keep up our spirits no matter what happens on the field so I’ll be whipping up a true-blue Super Bowl feast. We’ll be dishing up Pulled Pork Sliders, Guacamole, Apple Raisin Slaw, Buffalo Wings, and Slow-Roasted Ribs, but I’m willing to wager that this velvety, Tex-Mex-style cheese dip will score some serious points. Made with real cheese – not that processed block your mom used to melt – this recipe can be adjusted in both heat and components, making it a total winner.  Go Giants!!

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  Chile Con Queso
  Makes 1 Quart: Easily; Serves 8

  Note: This dip can be prepared up to 4 days in advance. Reheat gently over medium-low flame, stirring constantly. Serve piping hot.
  Tip: Gradually add the cheese to the hot white sauce, to avoid clumping.

  Ingredients:

  • 3 Tablespoons sweet butter – stock
  • 1 small onion, finely diced (about ¾ cup) – $0.44
  • 2 large jalapeno peppers, minced – $0.56
  • 1 red Bell pepper, finely diced – $1.40
  • 3 cloves garlic, minced – stock
  • 3 Tablespoons flour – stock
  • 1 Tablespoon chili powder – stock
  • 1 teaspoon salt – stock
  • large pinch cayenne, or to taste – stock
  • 2 cups milk (I used 1%) – stock
  • 12 oz. grated cheddar cheese or a combo of cheddar and Jack – $3.19
  • 4 Tablespoons fresh cilantro, finely chopped – $0.99
  • 1 or 2 Tablespoons fresh lime juice – $0.49
  • ¼ cup sliced scallion for garnish – optional

  Grand Total Assuming a Well Stocked Pantry: $7.07
  Total Per Serving: $0.88

  Directions:
  1. In a large saucepan or stockpot, melt the butter over medium flame. Add the onion, jalapeno, and red pepper. Sauté until the onion is soft and translucent, about 5 minutes.

  2. Add the garlic to the pot and sauté an additional minute or so.

  3. Sprinkle the vegetables with the flour, chili powder, cayenne, and salt, whisking well to combine. Cook over a low flame for about 1 minute.

  4. Whisking constantly, gradually pour in the milk. Continue whisking over medium flame for about 5 or 6 minutes, until the sauce is thickened.

  5. Lower the flame and slowly stir in the cheese, a handful at a time, incorporating well after each addition.

  6. Add the cilantro and lime juice, stirring well to combine.

  7. Transfer to a serving bowl. Garnish with sliced scallions, if desired and serve with tortilla chips.

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