Chile con Queso

 

                This delightful dip and sauce suffered the indignity of being homogenized into a glop that's poured on ballpark nachos. A real chile con queso, studded with tomato and green chile, bears little resemblance to the pretender.

Makes about 2 cups

• 1 tablespoon corn oil
• ½ medium onion, chopped
• 1 garlic clove, minced
• 1 medium tomato, chopped
• ½ cup chopped roasted green chile, preferably New Mexican or poblanuo, fresh or frozen
• One-third cup unsalted chicken stock
• 2 cups grated mild cheddar cheese

1. Warm the oil in small, heavy saucepan over medium heat.
2. Sauté the onion and garlic until soft ; add the tomato, green chile, and stock, and bring the mixture to a simmer.
3. Sprinkle in the cheese, and stir until it melts.
4. Serve the sauce immediately, or keep it warm in a water bath or chafing dish for up to an hour.
5. Eat Chile con Queso with tostada chips or in other dishes such as Fried Cauliflower "n" Queso, click here for the recipe.

BON APPÉTIT