Chile con queso`

8 servings

Ingredients

Quantity Ingredient
2 tablespoons Unsalted Butter
2 tablespoons All-Purpose Flour
¾ cup Half And Half -- scalded
⅓ cup Beer
1 tablespoon Vegetable Oil
1 small Onion -- finely chopped
1 Jalapeno Pepper, Seeded -- finely chopped
Or
1 can Green Chili Peppers, Chopped -- drained
1 Clove Garlic -- minced
1 cup Tomatoes, Canned And Drained -- chopped
½ teaspoon Ground Cumin
2 cups Sharp Cheddar Cheese -- Shredded
2 cups Monterey Jack Cheese -- Shredded
Salt -- to taste
Hot Red Pepper Sauce -- to Taste
Tortilla Chips -- for Dipping

Directions

1. In a medium heavy-bottomed saucepan, melt the butter over medium-low heat. Whisk in the flour and let bubble without browning for about 2 mins.

2. Whisk in the half-and-half and beer. Bring to a simmer over medium heat. Reduce heat to low and cook until thickened, about 5 mins.

3. Meanwhile, in a medium skillet, heat the oil over medium heat. Add the onion, chile pepper, and garlic and cook, stirring often, until the onion is softened, about 3 mins. Add the tomatoes and cumin and cook until the excess moisture is evaporated, about 3 mins. Stir the vegetables into the sauce. (This sauce base can be made up to 1 day ahead, cooled, covered, and refrigerated. Reheat over low heat.) 4. Gradually stir the cheeses into the sauce. Cook until the cheeses are melted, but do not boil. Season with salt and hot sauce to taste.

Transfer to a serving bowl ( a small electric slow cooker or a thick ceramic soup bowl works best to hold the heat) and serve warm, with tortilla chips for dipping and cold beer. Makes 8 to 12 servings from Clyde Nelson of The Home Ranch of Clark, Colo.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking

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