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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! 
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Course: Appetizer
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. 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!