Chile Con Queso
Serves 6
3 tablespoons unsalted butter
1 small yellow onion, diced (about ¾ cup)
2 large jalapeño peppers, finely diced
4 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups half-and-half
4 ounces (about 1 cup) grated sharp Cheddar cheese
4 ounces (about 1 cup) grated Pepper Jack cheese
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ cup salsa fresca
Fresh chopped cilantro for garnish, optional
Tortilla or corn chips
1.Melt butter in medium saucepan over medium heat.
2. Add onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes.
3.Add garlic and cook 30 seconds.
4. Sift flour into saucepan and cook, stirring constantly, about 1 minute.
5. Add half-and-half and stir until flour dissolves. Bring to simmer and cook until thickened, a few minutes.
6. Turn heat down to low and gradually add grated cheeses, stirring until cheeses are completely melted.
7. Stir in cumin, salt, red pepper flakes, and salsa fresca.
8. Add more half-and-half or milk if necessary to thin to desired consistency. Adjust seasoning as desired.
9. Transfer to small Crockpot and, if desired, garnish with cilantro. Serve with tortilla or corn chips.
