Chile con Queso
I’ve been making this Chile con Queso for years, actually since 1997 when I purchased Matt Martinez’s cookbook “Matt Martinez’s Culinary Frontier, A Real Texas Cookbook.” How much more authentic can you get than a Tex-Mex recipe that originated in Austin, Texas at his family’s restaurant named El Original! In 1952 Matt’s El Rancho was opened and is till a favorite and known nationwide.I’ve gone to other states and asked for Chile Con Queso and it came our as a greasy mess with cheddar and separated ingredients. Look no further, not you can make this perfect recipe! Queso is a must at almost every Texas potluck, get together, party…you name it…there will be Chile Con Queso of some sort! Pass the chips!
Print Recipe
Ingredients
- 1 tbsp oil of your choice
- 1/2 cup finely chopped sweet white onion
- 1/2 cup finely chopped bell pepper or 1 jalapeno or a combination you can use canned green chile also
- 1 tsp ground cumin
- 1 tsp granulated garlic
- 1/2 tsp salt
- 2 tbsp cornstarch
- 1 cup water or chicken broth (you may need a little more if too thick
- 8 oz shredded cheese (American or Velveeta)
- 1 cup chopped tomatoes
Instructions
- Using a thick, heavy pot, heat the oil and saute the onion and the dry ingredients for 2 to 3 minutes, until the onion is transcucent. Add the water or broth, and heat 3 to 4 minutes, allowing the sauce to thicken, then add the shredded cheese and tomatoes. If you prefer a thinner sauce add a little more water or chicken broth. Carefully simmer on low heat for 3 to 5 minutes, making sure not to scorch. Serve Hot!