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Draggingtree

El Paso Chile Con Queso

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El Paso Chile Con Queso

Makes six to eight servings.
 
1 tablespoon lard or vegetable oil
12 Anaheim chiles, roasted, peeled, seeded, and finely chopped
2 cups finely chopped cooked steak, pork, or chicken
1½ cups diced grape tomatoes
1½ cups beef broth or chicken broth
4 ounces Monterey Jack cheese, shredded
Kosher salt
Warm flour tortillas, for serving
 
In a large skillet, melt the lard over medium-low heat. Add the Anaheims, meat, and tomatoes and cook, stirring occasionally until the tomatoes are just beginning to break down and release their juices, 3 to 5 minutes. Pour in the broth, then add the cheese. Cook without stirring until the cheese has melted, a couple of minutes. Add salt to taste. Serve immediately with warm tortillas. https://www.texasmonthly.com/the-daily-post/homesick-texan-gets-cheesy-queso/ 

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Matt Martinez’s Chile con Queso

(Serves 6 to 8)

1 tablespoon canola oil
1/2 cup finely chopped sweet onion
1/2 cup finely chopped 
jalapeño (you can use canned green chiles if you prefer; just add them with the tomatoes)
1 teaspoon ground cumin
1 teaspoon granulated garlic
1/2 teaspoon salt
2 tablespoons cornstarch
1 cup chicken broth
8 ounces American cheese (I like the white American; if all you can find are the singles, stack them up and cut into little blocks)
1 cup chopped tomatoes

Using a heavy pot, heat the oil on medium-high and sauté the onion, jalapeño, and dry ingredients for 2 to 3 minutes, until the onion is translucent. Add the broth and heat 3 to 4 minutes, allowing the sauce to thicken, then add the cheese and tomatoes. Carefully simmer the queso on low heat for 3 to 5 minutes, adjusting its thickness to suit your taste by adding broth or cheese. Serve hot and keep warm, stirring every so often to avoid the dreaded “cheese skin.”

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