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All Natural Chile Con Queso? Yes, It's Possible!

One of our favorite guilty pleasures here in Yum land is Velveeta — after all, I named my new car after it! — and we really, really love it in queso. But in this day and age, when food revolutions, Alice Waters, and CSAs reign supreme, I decided it was high time to try a queso made from real cheese.

This Tex-Mex staple is beloved for a consistently smooth texture that I imagined would be impossible to re-create using unprocessed cheese. That is, until I discovered a version from Lone Star darling Homesick Texan that's just as addictive. The key to the recipe is patience; add more cheese only once the previous batch has fully integrated. Serve the all natural recipe on Cinco de Mayo when you keep on reading.

All Natural Chile Con Queso

All Natural Chile Con Queso

Ingredients

  1. 1/2 onion, diced (about 1/2 cup)
  2. 4 cloves of garlic, minced
  3. 3 Serrano peppers, diced
  4. 3 jalapeno peppers, diced
  5. 2 tablespoons butter
  6. 2 tablespoons flour
  7. 1 cup whole milk
  8. 6 cups of shredded cheese (I used a mix of mild cheddar and monterey jack)
  9. 1/2 cup of cilantro, chopped, plus more for garnish
  10. 2 plum tomatoes, peeled and diced (about 1 cup), or canned tomatoes if fresh aren't in season
  11. 1/2 cup sour cream
  12. Salt to taste
  13. Tortilla chips, for serving

Directions

  1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
  2. Add the garlic and cook for another minute.
  3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
  4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
  5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
  6. Stir in the sour cream.
  7. Add salt to taste; garnish with chopped cilantro. Serve immediately with tortilla chips.

Serves 4.

Average ( votes):
Comments
mahmahmahpokerface
This should serve a lot more than 4. I made a lighter version with skim milk and fat free sour cream.
danakscully64
danakscully64
I think 2 serranos would be perfect. I like a little heat, but I don't like to burn my tongue off :P As for cilantro, yum yum yum yum yum!!! :)
Food
Food
danakscully64, you can definitely cut back on the serranos. Replace them with more jalapenos, if you want, or eliminate them completely. And if you don't like cilantro, it would taste great without that, too.
nancita
nancita
What a relief! I am also embarrassed by my fondness for Velveeta-based queso dip. Now you can really call it queso!
danakscully64
danakscully64
WANT! I might cut back on the serranos though, I think it would be too spicy.
msdecember
msdecember
yeah... definitely gonna be made in my house.
skigurl
skigurl
processed cheese skeeves me out...i have never liked con queso because of it...but i like the idea of this! i shall try it someday!
Miss-Infamous
Miss-Infamous
I'M HUNGRY!! (drooling)
CoconutPie
CoconutPie
Can't get processed cheese here in Norway (and I normally try to avoid it anyway) so this is really awesome. I will definitely try this recipe.
ELLEHUDSON
ELLEHUDSON
YUM!!
fuzzles
fuzzles
Oooooh, the cheese-wonderfulness! :drool:
Food
Food
I wish I had saved some, but it was all gone! I am tempted to make it again, but my waistline is voting against that.
partysugar
partysugar
I want this now!
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