Chile Con Queso With Fresh Tortilla Chips Recipe

Name: Chile Con Queso With Fresh Tortilla Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cumin seeds; 2/3 cup whole milk; 1 pound white American cheese, grated; 4 ounces pepperjack cheese, grated; 1/2 white onion, minced; 1 small can of green chiles; 2 jalepenos, minced, seeds and ribs optional; 1-2 Roma tomatoes, small dice; 3 large cloves garlic, minced; Salt and ground black pepper, to taste; 1 package 6-inch corn tortillas, cut into triangles; Vegetable oil, for frying

Servings: persons

2 teaspoons cumin seeds
2/3 cup whole milk
1 pound white American cheese, grated
4 ounces pepperjack cheese, grated
1/2 white onion, minced
1 small can of green chiles
2 jalepenos, minced, seeds and ribs optional
1-2 Roma tomatoes, small dice
3 large cloves garlic, minced
Salt and ground black pepper, to taste
1 package 6-inch corn tortillas, cut into triangles
Vegetable oil, for frying

1
In a small skillet over medium heat, toast the cumin seeds until fragrant, taking care not to burn. Grind the cumin to a fine powder in a food processor or mortar and pestle.
2
In a 2-quart saucepan, heat the milk to a low simmer. Add the cheese a handful at a time, whisking to melt between additions.
3
Add the remaining ingredients, including the ground cumin but excluding the tortillas and vegetable oil, and stir to combine.
4
Keep the pot at a low simmer, stirring periodically to avoid scorching, for a half hour. Adjust consistency as needed with additional milk.
5
While the queso is mingling, fill another sauce pot with 4 inches of vegetable oil. Heat to 350u00b0 F. Drop the tortilla triangles in, one handful at a time, until crisp and golden. Remove with heat-safe slotted spoon to a towel-lined plate to drain. Sprinkle each batch of chips with coarse salt as soon as they hit the plate. Move the fry oil to a safe place and cover with foil to cool.
6
Enjoy!

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons cumin seeds, 2/3 cup whole milk, 1 pound white American cheese, grated, 4 ounces pepperjack cheese, grated, and more.

Yes, Chile Con Queso With Fresh Tortilla Chips 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.

Chile Con Queso With Fresh Tortilla Chips

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