Chipotle Con Queso

Chipotle Con Queso - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 Stick Unsalted butter

2 Tablespoons Canola oil

5 Tablespoons Flour

2 Medium Onions -- chopped

1 Head garlic -- roasted and chopped

3 cloves garlic -- crushed

1 can chipotles en adobo -- pureed

2 habanero -- fresh

1 cup Half and half

2 cups whole milk

2 pounds sharp cheddar cheese

1 pound Monterey jack cheese

1 bunch scallion -- chopped

Directions

In a large pan melt the butter and add the oil over medium heat Add the chopped onion, and saute until golden Add the crushed garlic and continue sauteing until onions have nicely browned. Add the flour and combine with butter oil onions and garlic until a nice roux develops. Cook this onion roux for 2 minutes taking care for it not to get too brown (a little is good) Add the half and half slowly, incorporating it into the onion roux little by little. Reduce heat to medium low and add the milk. If you heat the milk first in the microwave this reduces cooking time and can prevent burning. Cook mixture until milk and half and half bubbles, stirring often. Lower heat to a simmer and add chopped habaneros and the puréed chipotles, sauce and all. Cook on simmer for 5 minutes to bring out the flavor of the chiles stirring occasionally. Add the finely chopped roasted garlic cloves. Little by little incorporate all of the cheese stirring constantly. When everything is melted and nicely incorporated transfer to fondue pot or chafing dish and keep heat on very low. Garnish with the chopped scallions and serve with good quality chips.

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Latest Reviews

"I make pizza often. From finding the best dough recipe to the best kind of mozzarella and of course, the best sauce recipe, it's a never ending journey. Recently I came up with my favorite dough recipe. It's simple and it reminds me of pizza huts regular crust, not thin. So now I was ... " - melb b.

"I am on a NO SALT diabetic diet. Is there other ways I can make this with NO SALT???" - lpless51

"This recipe is excellent. Any kind of roast works well. I did try to reduce the salt by adding 1/2 package of ranch dressing, but I found the majority of salt was coming from the Italian dressing. So I added full package of ranch and brown gravy and 1/2 package of italian dressing and it was ... " - kelly knowles

"I made this for New Year's Eve. Followed the recipe exactly & it came out just like the photo-but I was a bit disappointed with it. Some guests enjoyed it, some I think didn't as they didn't go back for seconds. Husband commented yuck. I wasn't a big fan either, would rate it as just okay, not worth the effort. I'll be going back to the normal cob loaf dips, much prefer those. Won't make this again." - sherri3802

"Is the celery necessary or can I skip it? I can't stand the taste of celery!" - j. b.

"A genuine pizza sauce !! I will not play with this recipe. I've will added this to my recipe book 'AS IS' THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 30 Stars!!!!!!" - chef grpa

Happy cooking...