Chile con Queso
Any chip would be lucky to be a receptacle for this gameday classic.
10 mins
6 Serving(s)
Ingredients
- 2 tbsp. Schnucks unsalted butter
- 1 jalapeƱo chile pepper, seeded and minced
- 1 poblano chile pepper, finely diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. Schnucks all-purpose flour
- 1 tsp. ground cumin
- 3/4 cup Schnucks vitamin D whole milk
- 1 pkg. Schnucks Monterey Jack cheese, shredded
- 8 oz. pasteurized prepared cheese product (Velveeta), cut into 1/2" pieces
- 1 cup canned Schnucks petite diced tomatoes with green chiles, drained
- Schnucks tortilla chips or corn chips
Instructions
- In 3-quart saucepan, melt butter over medium heat. Add jalapeƱo and poblano chile peppers and onion and cook, covered, 5-7 minutes or until tender, stirring occasionally. Stir in garlic and cook, uncovered, 1 minute, stirring constantly. Add flour and cumin and cook 30 seconds, stirring.
- Add milk to saucepan and heat to boiling, stirring frequently with whisk until mixture thickens. Reduce heat to medium-low; add cheeses, about 1/4 cup at a time and whisking after each addition until cheese melts. Stir in tomatoes. Transfer dip to small chafing dish or slow cooker on warm setting. Serve with chips.
As the jalapeƱo membranes contain most of the chileās heat, you may choose to leave some intact depending on how spicy you prefer your queso.
Nutrition Facts
30 Calories Per ServingFat: 2gSaturated Fat: 1gCholesterol: 7mgSodium: 70mgCarbohydrates: 1gFiber: 1gProtein: 2gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe