Chili con queso...it is a staple here in Texas. I developed this recipe 30 years ago, inspired by a beer cheese soup I had in Clearwater Florida. The combination of the beer and cheese and the silky, creamy texture was amazing. The basis of this queso is a roux, which keeps it creamy, and the beer gives the queso a rich depth of flavor. I never liked the quick method of making the quick, easy queso...microwaving processed cheese and stirring in rotel, since the cheese gets hard quickly and does not stay creamy. I apologize now, there is absolutely nothing healthy or low fat about this recipe. This is part of my 80/20 rule...we can not be good 100% of the time.
Velveeta cheese was my go to yellow processed cheese for years until HEB came out with their Queso Blanco (white cheese) processed cheese. You do not need both processed cheeses, you only need one. If you can find the HEB brand go for it. It makes a white queso that's a little less salty. If you can not find it, or prefer a more traditional yellow queso than use the Velveeta. I also like to add a monterey jack cheese to the mixture...so you can say there is "some" real cheese in your queso.
I like to add fresh jalapeno to the mixture to give it some kick. If you live in Texas, you do not need to remove the seeds and membrane (that is the hottest part of the pepper), you can take the heat. If you live outside Texas you probably will need to remove the seeds. Cut the jalapeno in half, then strips, then dice finely. Try to wear gloves, if you wear contacts be careful, as the heat will stay on your hands even after you wash your hands.
To cut the jalapeno into the finest dice, put one hand on the top of your knife, keeping the knife edge on the cutting board while using your right hand to raise and lower the handle. This gives you control of the knife and achieves the smallest dice.
If you are using the HEB queso blanco, cut the 32oz block in half, you only need 16 ounces. Of course if you are having a large party, double the recipe and use the whole block.
Do all your prep work before you begin to cook the queso. The whole cooking process is fast, so have everything ready to go before you start cooking. Cut your processed cheese into cubes, grate your monterrey jack cheese, dice jalapenos, and combine your liquid ingredients (half & half and beer)
Once you have all your prep work done, melt your butter in medium saucepan on medium heat. Once it melts, stir in the flour till smooth and let simmer 1 minute. You need to actually cook the flour. You can see above how it looks during that one minute.
After cooking the flour and butter mixture one minute, pour in the liquid ingredients, and stir to combine. Keep stirring occasionally for about three minutes till it begins to thicken. Do not walk away from the stove at this point. This all happens quickly. Once this step is complete you have officially made a roux. (A roux is used to thicken sauces and soups).
Once the mixture has become thicker, you can test it by seeing if it coats your spoon, like photo above. The longer you cook it, the thicker it will become. It really takes one time to make it to figure out the consistency you like. If it is too thick, once you add the cheese, to your taste, then you probably let it cook too long at this point. It is not a big deal, since you can always add milk at the end if you want a thinner consistency.
Once the mixture coats the spoon, turn the heat down to low and add your cheeses and jalapenos. Stir occasionally till melted and creamy. Now all you need are some chips!
We love to drizzle queso on our scrambled eggs, on breakfast tacos, and on poached eggs with english muffins (in place of hollandaise).
CHILI CON QUESO RECIPE
Serves 8-10 people as an appetizer
Prep Time: 15 minutes
Cook Time: 10 minutes
INGREDIENTS
- 16 ounces processed cheese, cubed
- 4 ounces monterey jack cheese, grated
- 1 jalapeno, finely diced, remove seeds for less heat
- 1 1/2 cups half & half (can use milk, but will not be as creamy)
- 1/2 cup beer
- 4 tablespoons butter
- 3 tablespoons flour
PREPARATION
- Finely dice your jalapeno and set aside.
- Grate your monterey jack cheese, and cube your processed cheese.
- Combine your beer and half & half.
- Start drinking the remaining beer, hate to waste a beer.
- Melt the butter in a medium saucepan on medium heat.
- Add the flour, stir to combine and let simmer for one minute.
- Pour in the liquid mixture, stir to combine, keep stirring till slightly thickened and coats your spoon...about 3 minutes. Do not walk away from the stove at this point. It all happens so fast.
- Once thickened, reduce you heat and add your 2 cheeses and jalapenos. Occasionally stir till cheese is melted.