Mary Anne here. Super Bowl Sunday is upon us, and this year I may actually watch the game as my New York Giants tackle the New England Patriots! Usually it’s all about the grub…and the commercials. My cheering section of the Ellicott-Rittenhouse team plans to keep up our spirits no matter what happens on the field so I’ll be whipping up a true-blue Super Bowl feast. We’ll be dishing up Pulled Pork Sliders, Guacamole, Apple Raisin Slaw, Buffalo Wings, and Slow-Roasted Ribs, but I’m willing to wager that this velvety, Tex-Mex-style cheese dip will score some serious points. Made with real cheese – not that processed block your mom used to melt – this recipe can be adjusted in both heat and components, making it a total winner. Go Giants!!
Chile Con Queso Makes 1 Quart: Easily; Serves 8
Note: This dip can be prepared up to 4 days in advance. Reheat gently over medium-low flame, stirring constantly. Serve piping hot. Tip: Gradually add the cheese to the hot white sauce, to avoid clumping. Ingredients: 3 Tablespoons sweet butter – stock 1 small onion, finely diced (about ¾ cup) – $0.44 2 large jalapeno peppers, minced – $0.56 1 red Bell pepper, finely diced – $1.40 3 cloves garlic, minced – stock 3 Tablespoons flour – stock 1 Tablespoon chili powder – stock 1 teaspoon salt – stock large pinch cayenne, or to taste – stock 2 cups milk (I used 1%) – stock 12 oz. grated cheddar cheese or a combo of cheddar and Jack – $3.19 4 Tablespoons fresh cilantro, finely chopped – $0.99 1 or 2 Tablespoons fresh lime juice – $0.49 ¼ cup sliced scallion for garnish – optional Grand Total Assuming a Well Stocked Pantry: $7.07 Total Per Serving: $0.88 Directions: 1. In a large saucepan or stockpot, melt the butter over medium flame. Add the onion, jalapeno, and red pepper. Sauté until the onion is soft and translucent, about 5 minutes. 2. Add the garlic to the pot and sauté an additional minute or so. 3. Sprinkle the vegetables with the flour, chili powder, cayenne, and salt, whisking well to combine. Cook over a low flame for about 1 minute. 4. Whisking constantly, gradually pour in the milk. Continue whisking over medium flame for about 5 or 6 minutes, until the sauce is thickened. 5. Lower the flame and slowly stir in the cheese, a handful at a time, incorporating well after each addition. 6. Add the cilantro and limejuice, stirring well to combine. 7. Transfer to a serving bowl. Garnish with sliced scallions, if desired and serve with tortilla chips.
Blog is the New Black says
Looks awesome, ladies!
Wow, looks so cheesy and delicious. Have to give it a try, thanks for the nice job 🙂
Can I come to your house for the Super Bowl?? That menu looks divine!!
Amanda @ Once Upon a Recipe says
Sounds like a delicious feast for Superbowl Sunday! I’m with Sarah – can I join you??!!
Good luck at the big game!
That looks awesome. I love dips. Thanks for sharing.
Lana @ Never Enough Thyme says
I have certainly eaten my share (and yours too, probably) of Chile con Queso made from the ubiquitous yellow block of so-called cheese. Well, no more! I’ve just found my new chile con queso recipe right here. Can I just say – “yum!”
Oh my this looks so good – very addictive 🙂
I’ll wager this could be additive. It certainly will be perfect for game day. I can’t wait to give it a try. I hope you have a great day. Blessings…Mary
kellypea @ sass & veracity says
We just may have to try this recipe this year and pass spoons out instead of chips. 🙂 What a terrific recipe!
Tom Morrison says
You are da bomb!!!
You too, Tom-Tom the Atom-Bomb!! Sorry your Patriots will get such a beating, tho’! xo
Perfect for the Super Bowl!
BBQ Bill says
Love this — i like to use extra hot (caution) Rotel… but this recipe looks stellar
Rachel @ Baked by Rachel says
I love spicy cheese dip! Yum
agnes lepore aliberto says
Like the Giant’s ,–this recipe is a WINNER !!! xxoo
Just made this. Very good. Stuff in a jar really turns me off. Thanks
So glad you like it, Meg! I know what you mean about the stuff in the jar – it’s mostly chemicals with a dash of processed cheese. So much better using real, fresh ingredients. Happy Super Bowl week!
You’re making me sound bad…I still melt the Velveeta for my queso. Yours is probably infinitely better.
My “little” brother reminded me that there was I time (many moons ago) when I adored velveeta on Wonder bread with lots of mayo. Guilty as charged, but really, this recipe is pretty simple and “just as good” as that familiar block! Cheers, Rhonda! 🙂
This looks like a perfect treat for the game!
I’m pretty sure this stuff runs through my blood. I loooove it. Whenever I make it, I can’t get enough!
Made this for a party I had over the other night (I added about half a tomato to mine). First time making queso and this by far is the best I’ve had. Thanks.
So glad you liked it! Hope you’re having a terrific weekend. Cheers!