April 23rd, 2007
CCQ
Oh this is my favorite recipe ever.
Chili Con Queso ( I usually cut in half)
Makes ½ gallon
½ lb real butter
1 cup flour — Roux
7 oz diced tomatoes
2 tsp crushed red pepper
½ small jar jalapenos
½ medium onion
8 cups skim milk
1 lb cheddar cheese, shredded
1 lb Monterey jack cheese, shredded
Dash of chili powder
2 tsp onion powder
¼ tsp ground cumin
1 tblsp garlic powder
1 tsp white pepper
dash of salt
First, make Roux, melt butter, slowly add flour to make a paste. Set aside and cool to room temp.
Combine tomatoes, red pepper, serrano and onion in a blender and smooth.
After Roux cools, add milk, stirring frequently to control lumps. Add the blender mixture to Roux, cook over low heat. Add cheese to mixture, continue cooking over low heat to avoid scorching. Add remaining ingredients.
** You can add more or less spices to suit your own flavor. The longer you cook, the thicker it gets, you can also add more flour to make it thicker.
This is supposedly the recipe some disgruntled Los Banditos employee posted on the internet. I changed some of the ingredients to suit my liking (serrano pepper instead of jalopeno.) We use different cheese everytime.
