I first tasted Chilli con Queso in an Italian/Mexican restaurant in Byker, Newcastle upon Tyne, I had never heard of the dish before but it sounded fun so I decided it was something that just had to be tried.
After much internet research I found that all recipes were more or less the same, my only problem was that they all asked for Monterrey Jack cheese which I just couldn’t see to find (if you know where I can source this please let me know).
Chile Con Queso
1/2 onion diced
4 cloves of crushed garlic
3 diced red chilli peppers
3 diced green jalapeno peppers
2 tablespoons of butter
2 tablespoons of plain flour or corn flour
600g of grated cheese, you can use any combination of semi hard/hard
handful of coriander, chopped
2 plum tomatoes, peeled and diced
90ml of sour cream
Salt to taste
1. Melt the butter in a pan on a medium heat, and fry the onions and peppers until the onions are translucent.
2. Add the garlic and cook for a further minute.
3. Whisk the flour into the pan and cook for about 30 seconds.
4. Slowly add the milk to the pan, and cook on a medium heat whisking constantly until sauce is thick. Stir in the coriander and tomatoes.
5. Turn the heat down to low, and add 100g of cheese at a time stirring into the sauce until completely melted. Repeat this, you can add some extra milk if the sauce is getting too thick.
6. Stir in the sour cream.
7. Add salt to taste.