This chile con queso is very close to the authentic variety we used to eat in El Paso. If you like a velvetta type queso, you would not like this. The Mexican melting cheese is very important to use as it gives the queso the proper consistency.
In a skillet, fry onions, garlic and chiles for about 5 minutes in about 3
tablespoons butter.
Make a double boiler by nesting a smaller saucepan into a larger one and
filling the larger bottom one with about 1 inch water. Bring to a boil
and turn down heat. Put in the cheese and let melt, about 10 minutes or
so. Then add the 1/2 and 1/2, the chiles/onions/garlic and then the salt
and cumin. Heat through on a low heat. Makes enough for about 8 small
bowls of dip. Serve with tortilla chips. Delicious and stringy just like
Leo's!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 3 | ||
Calories from Fat: 1 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 14.1mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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