Now that you are all professional taco makers (and eaters) there is only one thing left to ramp up your Taco Tuesday. Chile con Queso, aka a bowl full of delicious cheese sauce.
In the past I have gotten a few pleas to come up with a recipe for this desired dish. Loving cheese the way I do, I knew this one would be a no-brainer.
Getting the classic texture and flavor you’re used to in a restaurant may seem impossible to recreate at home but in fact it is quite simple. The trick is incorporating your chiles into a simple bechamel and then incorporating your cheeses.
Choosing the right cheeses is also important. Incorporating a strong-flavored cheese with a smooth-melting cheese is always the way to go. I chose to use Fontina for this recipe, it melts great and adds a smooth texture and has a subtle flavor perfect for when it comes to Queso. Other cheeses that are known for great melting are Gouda, Colby, Havarati and Gruyere, to name a few. If you choose to use a different cheese than Fontina, just be aware some of these cheeses can have a strong flavor, altering the outcome of your Queso. But it can be for the better, using a smoked Gouda can give you a nice smokey flavor you might desire.
Another great thing about making Queso at home is that it is easy to reheat. Just add to a small pot on low heat and stir until hot or reheat in the microwave, stirring in between 30 second intervals.
I was sure to serve this up on Taco Tuesday so I could not only dip my chips but pour Queso on my tacos. When I said I had a love for cheese, I meant it and I hope for those of you that share the same love for cheese you enjoy this recipe as much as I do.
Chile Con Queso
Yields: 5 cups
Ingredients:
2 tablespoons unsalted butter
1 jalapeño, stemmed, seeded and diced
1/2 medium yellow onion, diced fine
1 7-oz. can chopped green chiles
2 cloves garlic, diced fine
2 tablespoons flour
1 cup whole milk
3 plum tomatoes, pulp and seeds removed, diced fine
8 ounces fontina cheese, shredded or diced into small cubes
8 ounces pepper jack cheese, shredded or diced into small cubes
8 ounces extra sharp cheddar, shredded or diced into small cubes
1/2 cup sour cream
Kosher salt
• Melt butter in a medium saucepan over medium heat. Add the jalapeño and onion; cook for 5 minutes until soft. Add the garlic, tomatoes and canned chiles; cook for 1 minute longer. Whisk in the flour and cook for 30 more seconds. While whisking pour in the milk and continue to cook until the sauce is thick.
• Reduce the heat to medium-low. Slowly add in the cheeses 1/2 cup at a time until each addition has completely melted, continuing until all of the cheese is incorporated. Stir in the sour cream and add salt to taste. Serve immediately with tortilla chips.[divider]
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
