Chile Con Queso ( Emeril ) – a delicious recipe with peppers, vegetable oil, white onion, cayenne, flour, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Roast peppers by placing them on open gas flame, turning frequently with tongs until all sides are charredblack, about 7-10 minutes. Can also roast peppers under broiler or on the grill. Place blackened peppers in a plasic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel peppers, split in half lengthwise, and discard all seeds and stems. FInely chop and set aside.
2
In large pot, heat oil over medium heat. Add onions and cayenne and cook, stirring, until very soft, about 6 minutes. Add flour and stir until thickened, 1-2 minutes. Add tomatoes and chopped chilies. Cook for 1 minute. SLowly add cream and stir until thick, 3-4 minutes. Add cheeses and cook, stirring, until melted and smooth.
3
Remove from heat, adjust seasonings to taste and pour into fondue or warming dish. Serve with tortilla chips.
629
kcal
Calories
52
g
Fat
18
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 lb poblano peppers or 1/2 lb anaheim chili, 2 tablespoons vegetable oil, 1 cup finely chopped white onion, 1/4 teaspoon cayenne, and more.
Yes, Chile Con Queso ( Emeril ) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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