Chili Con Queso


3 tablespoons butter
1 garlic clove, pressed
3 green chilies, seeded and cut into thin, 1-inch-Iong strips
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 cup light cream
1 pound Monterey Jack cheese, grated


1. Melt the butter in a large saucepan. Add the garlic and chilies and toss to coat. Stir over medium heat for 30 seconds. Sprinkle on the flour and salt and stir over medium heat until the mixture foams. Remove from the heat and stir in the cream. Return to medium heat and cook, stirring, until the mixture is slightly thickened.

2. Gradually add the Monterey Jack cheese, stirring it in until melted. Transfer the mixture to a fondue pot and place over an alcohol burner to keep warm. If the mixture thickens as it stands, stir in a small amount of cream.


Serves 6

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