Chile Con Queso

11 ingredients
6 steps

Ingredients

  • 1 tablespoon unsalted butter
  • 1/2 cup chopped onion
  • 1/2 cup canned green chiles
  • 1 medium tomato, peeled, seeded, and chopped
  • 1/2 teaspoon dried oregano
  • 1/4 cup (2 ounces) heavy cream
  • 1/2 cup (4 ounces) buttermilk
  • 1 teaspoon white spelt flour
  • 2 ounces grated Monterey Jack, Colby, or cheddar cheese
  • 1/8 cup (1 ounce) crumbled queso fresco or Cotija
  • Salt and freshly ground pepper

Directions

  1. 1
    Combine the butter, onion, and chiles in a saute pan over medium heat and cook until the onion softens and becomes translucent, about 5 minutes.
  2. 2
    Stir in the tomato and oregano and cook for 1 minute.
  3. 3
    Stir in the cream, buttermilk, and flour and bring to a simmer to thicken slightly, about 3 minutes.
  4. 4
    Stir in the Monterey Jack cheese and gently stir to melt.
  5. 5
    Season to taste with salt and pepper.
  6. 6
    Serve immediately, topped with the queso fresco.

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