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Chili con Queso (Tex-Mex) | We're Not There Yet

  • 6 long green chilis
  • 3 Tbs. olive oil
  • 1 cup onion, chopped
  • 4 fresh jalapeno chilies, stemmed and seeded and sliced into rounds
  • 4 garlic cloves, peeled and minced
  • ½ tsp. oregano, crumbled
  • 1 – 1½ cups chicken broth (homemade or canned)
  • ½ cup canned crushed tomatoes with the added puree
  • ¾ lb. Monterey Jack cheese, cubed
  • Corn tortillas

In the open flame of a gas broiler, or under a preheated broiler, roast the long green chilies, turning them until they are lightly, but evenly, charred.  Steam the chilies in a paper back, or in a bowl covered with a plate, until cool. Rub away the burned peel.  Stem and seed the chilies and coarsely chop them.  There should be about 1 cup.

In a medium saucepan over low heat, warm the olive oil.  Add the onions, jalapenos, garlic and oregano and cook, covered, until the onions are translucent, about 7 minutes.  Add the chicken broth, tomatoes, and chopped green chilies and bring to a simmer.  Partially cover and cook, stirring once or twice, for 15 minutes.  The recipe can be prepared 3 days ahead.  Cool it and refrigerate it covered.

Over low heat, bring the broth mixture to a simmer.  Stir in the cheese, cover the pan, and cook, stirring once or twice, until the cheese is just melted and is “stringing.”  Transfer the chili con queso to a bowl and serve immediately, accompanied by corn tortillas and chips.

Makes 4-6 servings.

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