| Chili Con Queso |
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| tex-mex cuisine | |
| dips | |
| appetizers | |
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BACKGROUND Chili con queso, which is a part of Southwestern Cuisine , was invented in Texas . Chili con queso is rarely found in Mexican restaurants outside of Texas. Authentic Texas style chili con queso has been found as far east as Atlanta, Georgia and as far west as Phoenix, Arizona . La Posta, a Mexican restaurant in Las Cruces , New Mexico serves a New Mexican version of the dish. If it is found in another state, the restaurant is usually a part of a Texas restaurant chain such as Ninfa's or On the Border. Authentic chili con queso is rarely found in Mexican restaurants in California . CHILI CON QUESO, THE APPETIZER Ingredients Chili con queso, similar to fondue and yellow in color, is a blend of yellow cheeses, diced tomatoes, and peppers melted into a smooth, creamy dip. Ground beef is sometimes added for extra flavor. Serving One can eat chili con queso with tortilla chips, or special queso chips which are thicker than regular tortilla chips. You can also use it as a condiment on fajita tacos, enchiladas, or any other tex mex dish. Tex-Mex restaurants usually offer tortilla chips and dips as appetizers free of charge. These include red salsa and creamy green salsa. Chili con queso, however, is usually offered for an additional charge. It can be made with various cheeses. Usually it is yellow in color. American, Cheddar, Velveeta , and Monterrey Jack cheeses can be used. Chili con queso is also known by Texans as "cheese dip" or just simply called "queso". Variations A version chili con queso can easily be made at home with a block of Velveeta (processed yellow cheese) and a can of Rotel tomatoes (canned diced tomatoes and peppers). Both of these ingredients are available at grocery stores. Cube the block of Velveeta and mix with one can of Rotel tomatoes in a large microwave safe bowl. Microwave for 10 minutes or until the cheese is evenly melted. Stir occasionally during the microwaving process. Stir in cooked ground beef if desired. SEE ALSO |
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