Vianney’s Own Chile Con Queso | Tex-Mex Queen
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- Опубліковано 26 кві 2021
- Who says you have to share your Queso? Vianney hits the spot just right with her very own Chile Con Queso! This perfect blend of savory, spice and cheesy goodness will make sure you make some just for yourself to enjoy.
Pair it with a beer or margarita and the fiesta will come to you :)
INGREDIENTS:
3 tablespoons unsalted butter
2 tablespoons diced onion
1 jalapeno, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1 1/2 to 2 cups whole milk
4 cups grated Cheddar cheese
2 cups grated Monterey Jack cheese
1 can rotel
Cilantro
tortilla chips
DIRECTIONS:
1) In a medium pot over medium-low heat, melt the butter. Add the onion, jalapeno, garlic, and salt and cook, stirring, until lightly translucent and liquid has evaporated ~ 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned~ 30 seconds to 1 minute.
2) Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon ~ about 5 minutes.
3) Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
4) Stir in the rotel. Taste and adjust seasoning. Sprinkle with cilantro and serve warm with tortilla chips.
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I make it with less cheese and with New Mexico green chile, chopped small, as well as jalapeno. This makes it less stringy when you load up a tostada and the green chile adds a nice complex flavor.
Vinny! I absolutely LOVE ❤️ 😍 your kitchen!! Greetings from North Carolina!😁😉
Love how she explains everything for all us non-cooks! I'm going to try to make this at our next family gathering. We always use velveeta and rotel. Lol
How exciting! We hope your family loves it!
Queso is love, queso is life. 🤤
Looks super tasty! Thank you for sharing, I will attempt to make this on Saturday.
Lets us how it turns out!
Great job ma'am 👏 now waiting on the invite
Looks delicious!!!
Just made this and I think there is too much cheese (I know, no such thing), but it is very hard to move the queso to another bowl. Other than that, the flavors are GREAT!!
Thanks for giving it a try!!
So, now I have got appetite. The shopping list is written and off it goes to shop and then cook.
Yum
Love your cookware. What is it?
Raw flour doesn't stop it from thickening, it just taste off...
Can you please give me the amounts
Don’t touch your face ,,,,,,, or bollocks lol 😂
No, no, no. You lost me with adding a can of Rotel.
lost? u can always just cut a tomato and add your green chiles or omit it altogether in favor of what you desire.
Adding the can of Rotel is VERY common in Tex-Mex Chile Con Queso and it is bueno! The only part I have a huge problem with is the Velveeta or American cheese -- which was taught to me 40 years ago in Texas -- and am SO glad to find a good recipe using real cheese! Many recipes that use Rotel also add a can of cheddar cheese soup as well. This is DEFINITELY one of the best Tex-Mex chile con queso recipes!
@@WholeBibleBelieverWomanme personally that cheese makes its too stringy.. I don’t really like it stringy.. I like it smooth.. I Love the white American cheese in mine.. I like the creamy taste and how smooth it melts.. I don’t use flour in mine either.. I just use rotel with the mild chili’s, white American cheese and whole milk.. I’ve used in Mac and cheese before.. it was really good.. I tried a Queso cheese dip that’s yellow in Texas one time that was really good.. I would have loved to had the recipe.. now me personally I don’t like a lot spiciness in food..
Unfortunately for me, even real cheese is no bueno. Dairy products mess me up like nothing else, but I have learned I can make a cheese-like mixture that I can really enjoy using homemade almond milk and some tapioca starch (aka tapioca flour) or something similar.
@@WholeBibleBelieverWoman yeah, seems like there is a lot people that have problems with diary messing their stomach up.. that awesome that you found something that you like that won’t mess your stomach up.. I’m a big cheese lover.. I probably eat cheese almost everyday but I also try not over do it with cheese when I do eat it.. I get the block cheddar and slice a couple of slices when I do get a little hungry.. it’s seems to satisfy my hunger
Thank you for NOT using nasty American "cheese." I have respect for you using real cheeses.
I love using the white American.. I personally like it.. I like the creaminess and how smooth it makes the dip when it melts.. I don’t like my queso stringy.. I like it smooth.. instead of her using flour and milk .. she could have used heavy cream cause it thickens up nicely without using flour.. I make Alfredo sauce with heavy cream ..