6 c. shredded cheese (any combination of Longhorn cheddar & Monterey Jack)
1/2 chopped cilantro
2 plum tomatoes, diced (about 1 c., can use canned if tomatoes aren't in season)
1/2 c. sour cream
salt to taste
Instructions
Melt the butter in a saucepan on medium-low heat, add onions
and peppers, and cook for 5 minutes, stirring a few times, until
onions are translucent. Add the garlic and cook for another
minute.
Meanwhile, whisk the cornstarch into the milk. Whisk the milk
mixture into the vegetables and cook until thick, about 2-3
minutes. Stir in the cilantro and tomatoes.
Turn heat to low and 1/4-cup at a time, slowly add the shredded
cheese, stirring until completely melted before adding more.
When all the cheese is added, stir in the sour cream. Add salt to
taste. Serve hot with tortilla chips.
Originally Submitted
8/19/2012
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