Chile con Queso
- Sauté the onions and garlic in the oil until onions are clear. Add the chiles, jalapeño(s) and tomatoes (rough-chop or break up the tomatoes with a spoon).
- Turn heat to low, and add the grated cheeses, stirring until cheese melts. When ready to serve, stir in the sour cream, just until well combined, and remove from heat. Do not boil.
- Serve warm with tortilla chips.
- Makes about 4 cups.
Note: Keep the Queso warm during serving in a dish with a candle warmer or an electric dip warmer. Medium-sharp cheddar cheese may be substituted for Longhorn cheese. Readers may also enjoy John Raven's article on chips and dips.
Ready in: 35 Min