chile con queso

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chile con queso


2 tablespoon vegetable oil
2 tablespoons butter
½ cup finely chopped onion
¼ cup fresh chillies, minced (optional)
300g SALSA PICANTE (Mild or Medium)
½ cup cream
2 cups shredded melting cheese (tasty, edam, gouda)
250g cream cheese, cubed
cooking instructions
Heat butter and oil in a pan over medium heat. Sauté onion and chillies until tender. Stir in salsa and simmer until thoroughly heated. Add cream, simmer briefly and remove from heat. Add shredded cheese and cream cheese and cover until cheese melts. Transfer dip to a fondue pot or chafing dish and keep warm. Serve immediately with a basket of warm corn chips for dipping.
serves 6
advance preparation
The dip can be assembled up to adding cream and refrigerated for 2 days. Return to a simmer over medium heat, add cream and continue as above.
Substitute 300 g SMOKY RED BEAN SALSA or add some Smokin Mango Chilli Sauce. To make it even hotter, add some Heavenly Habanero Chilli Sauce.
serving idea
For a special meal or party, serve chile con queso followed by fajitas (see main meals) Both can be kept warm in chafing dishes.

"Chilli with cheese" (pronounced chee-lay kone kay-so) is a Mexican-style fondue served hot and scooped up with crisp corn chips. ¡Que bueno!