Saturday, January 31, 2015


I have been looking for a good Chile Con Queso dip for a long time.  I wanted a cheese dip that was smooth, creamy, cheesy, and flavored with spices and veggies like they have at some of the restaurants I go to.

I found this recipe in my little bag of torn out recipes.  I have been tearing out recipes for years but I haven't made many of them.  I decided to change that the other day and that is when I found a page copied out of a magazine that a friend gave to me.  It sounded just like what I wanted so I decided to make it last night.  For some reason, it turned out kind of gritty.  I thought about it this morning and talked to my son and decided I would make some changes.

This recipe is just a faint resemblance of the recipe I started out with.  It called for flour in the recipe to make a roux.  I did not add flour this time because I thought that might be what was causing it to be kind of gritty.  It called for Monterey Jack cheese and I used a combination of Monterrey Jack and White American cheeses.  I added fresh garlic and garlic powder along with some chopped celery. I used Half and Half instead of milk, but less of it and I added a little more butter and a half the beer that it originally called for.  So, now you see what I mean?  Instead of a making a recipe with a twist, it is a full 180! Haha!

You know what I really like about it besides the amazing flavor?  It is the fact that the dip does not sieze stays creamy....for hours.  I made it before going out with a friend.  We were gone for about 3 hours and when I got back it was still creamy....perfect texture.  I hate when I bring my left over chile con queso home from a restaurant and it turns into a brick.   

Well its late and I need to get to bed so here is the recipe!  Hope you like it!


3 tablespoons of Butter
1 (4 ounce) can Green Chiles, chopped
1 cup Onion, minced
1/4 cup celery, minced
2 garlic cloves, minced
3/4 cup Half and Half
1/4 cup Beer, (I used Dos Equis)
4 ounces of Monterey Jack Cheese, shredded
4 ounces of White American Cheese, shredded (found behind deli counter)
1 teaspoon ground Cumin
1-2 teaspoons Garlic Powder
1/4 teaspoon Salt
Tortilla Chips

1.  Melt butter in a large, heavy saucepan over medium heat.  Add green chiles, onion, celery, and garlic and cook 3-4 minutes or until all veggies are softenend.

2.  Pour in the Half and Half and stir until well blended

3.  Pour in the beer and let it cook for about a minute

4.  Add the shredded cheese, one handful at a time, making sure cheese melts before you add another handful.

5.  Stir in Cumin, Garlic Powder, and Salt.

6.  Serve with tortilla chips.


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