Matt Martinez’s Chile con Queso
A Texan’s sixth food group.
Ingredients
- 1 tablespoon canola oil
- ½ cup finely chopped sweet onion
- ½ cup finely chopped jalapeño (you can use canned green chiles if you prefer; just add them with the tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- ½ teaspoon salt
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 8 ounces American cheese (I like the white American; if all you can find are the singles, stack them up and cut into little blocks)
- 1 cup chopped tomatoes
Directions
- Using a heavy pot, heat the oil on medium-high and sauté the onion, jalapeño, and dry ingredients for 2 to 3 minutes, until the onion is translucent.
- Add the broth and heat 3 to 4 minutes, allowing the sauce to thicken, then add the cheese and tomatoes.
- Carefully simmer the queso on low heat for 3 to 5 minutes, adjusting its thickness to suit your taste by adding broth or cheese.
- Serve hot and keep warm, stirring every so often to avoid the dreaded “cheese skin.”