12902 Warm Cheese Dip with Chiles Serves 8 (⅔ cup [160 mL] per person) Wed Aug 06 08:09:45 -0700 2008 Tue Feb 03 04:37:42 -0800 2009 Licensed http://www.chow.com/recipes/12902 Tue, 03 Feb 2009 12:37:42 GMT Chile con queso is authentic Tex-Mex fare, Mexican in origin and adopted by Texans. This cheese dip is now known nationally and is available in fast food restaurants and bottled to be sold in supermarkets. Presented here is the more refined of two versions. The version most Texans grew up with uses Velveeta. This fire-roasted version utilizes chipotle chiles. Both versions are superior to manufactured cheese dips (the Velveeta version is closest to the hearts of all true Texans).

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  • All advanced preparation may be found in the ingredient list.
  • Mix the 3 cheeses together in a bowl and toss with the corn-starch to coat.
  • Heat all ingredients, except the combined cheeses and the shredded chile, in a double boiler until thoroughly heated. Slowly sprinkle in the cheese mixture, while stirring, until well blended and the cheese has melted. (Both versions may be cooked in a microwave oven using short heating and stirring periods.)
  • Serve ⅔ cup [160 mL] of cheese dip in a small bowl, accompanied with a basket of warm tostados. Sprinkle minced shreds of red chile over the top as a garnish.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 1 cup [240 mL] Mexican queso blanco cheese, shredded

    ]]>     1 cup [240 mL] Monterrey jack cheese, shredded

    ]]>     1 cup [240 mL] longhorn cheese, shredded

    ]]>     4 teaspoons [20 mL] cornstarch

    ]]>     4 large Roma or Italian-style tomatoes, fire roasted and chopped

    ]]>     1 bunch of scallions, fire roasted and puréed

    ]]>     5 large garlic cloves, fire roasted, peeled, and puréed

    ]]>     3 to 6 canned chipotle chiles in adobo, minced, to taste

    ]]>     2 to 4 tablespoons [30 to 60 mL] adobo sauce from the canned chipotles to taste

    ]]>     ½ teaspoon [3 mL] salt

    ]]>     2 tablespoons [30 mL] fresh cilantro, chopped

    ]]>     3 cups [720 mL] heavy cream, at room temperature

    ]]>     1 dried New Mexico or Ancho chile, toasted lightly, seeded, and cut into very fine shreds

    ]]>     Warm corn tortilla chips (tostados), for service

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