It originated in the Northern Mexican State of Chihuahua. It's a smooth, creamy sauce made from melted cheeses, cream and chili peppers.
It's traditionally served with Tortilla Chips and also used as a topping for Fajitas, Tacos and Migas.
I have many other favorite Chili con Queso recipes on the Blog.
|I serve our Chili con Queso in this hand forged Mocajete. It was made by our local Blacksmith.|
The interesting aspect about it is that it can be heated in the oven to serve hot Queso ,
it can also be frozen to serve Ice Cream.
|Diced Fresh Jalapeño Pepper.|
|I have many Cast Iron Skillets that are virtually non-stick. I keep them in pristine condition.|
You can make this recipe in the Skillet and serve it from the Skillet.
Here's what you'll need:
A Large Cast Iron Skillet
An Oven Broiler
3/4 lb. of White American Cheese, cubed into small pieces. Divided
1/4 lb. of Queso Quesadilla, cubed into small pieces.
1 1/4 C Half and Half
3 TBS Diced Fresh Jalapeño.
1/2 tsp Cumin
1/4 tsp Black Pepper
1/4 tsp Red Pepper Flakes
1 tsp Chili Powder
In the Cast Iron Skillet on Low heat:
1/2 C Half and Half
Stirring until melted and creamy smooth.
Remaining American and Queso Quesadilla Cheese.
Remaining Half and Half.
Continue cooking and stirring until melted and creamy smooth.
Mix to combine well.
Stir to combine well.
Transfer to the Broiler until Golden Brown.
Serve Hot accompanied by Tortilla Chips for Dipping.
Peace in the Kitchen!