American · Lunch
Texas chili con queso
Warm melted cheese dip built on a Tex-Mex queso base of cheddar and Monterey Jack, enriched with crumbled fresh chorizo, canned tomatoes, jalapeno and onion. Simmered until smooth and glossy, it is served hot in a small bowl alongside tortilla chips for scooping.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
604Calories
28.1gProtein
42.6gFat
28.7gCarbs
4.8gSugar
3.5gFiber
1243mgSodium
122mgChol
19.8gSat Fat
591mgPotassium
528mgCalcium
2.2mgIron
1.2mcgVitamin B12
14mgVitamin C
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
shred the cheddar and Monterey Jack cheeses, dice the onion, jalapeno and garlic, and set aside on a cutting board.
2
Sauté
crumble the chorizo into a small skillet over medium heat and cook 5 minutes, breaking it up with a spoon, until browned and no longer pink.
3
Simmer
add the onion, garlic and jalapeno, cook 2 minutes until softened, then stir in the canned tomatoes, cumin and chili powder and simmer 3 minutes over medium-low heat until thickened.
4
Melt
lower heat to low, pour in the milk, then add the cheeses a handful at a time, stirring constantly until fully smooth and glossy, about 4 minutes.
5
Plate
spoon the queso into a small bowl, scatter the cilantro on top and serve immediately with tortilla chips alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g cheddar cheese
- 4.6 oz130g Monterey Jack cheese
- 4.2 oz120g fresh Mexican chorizo
- 3.6 oz50g, about an eighth of a 14.5 oz can canned tomatoes
- 22 small jalapeno
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 4 tbsp60ml whole milk
- 1/2 tsp1/2 tsp cumin
- a pinch of chili powder
- 2 tbsp2 tbsp cilantro for garnish
- 3 oz86g tortilla chips for serving
