Chiles con Queso Dip Do you like fondue? Do you like Mexican food? Then try this scrumptious Chiles con Queso dip. You won't go back to "dip-in-a-can" ever again (unless you are desperate!) Chiles con Queso is the perfect complement to tangy margueritas and great conversation. Especially on cool, fall days. This warm, inviting dip will not only warm your tummy, but warm your heart, too. What you'll need: - 2 Tbsp of unsalted butter - 1 white onion - 2 large ripe tomatoes, finely chopped (reserve juices) - 2 poblano or anaheim chiles roasted and finely chopped - 1 jalapeño chile, seeded and minced - 1/2 tsp of sea salt - pinch of cayenne pepper - 6 oz. monterey jack cheese - 6 oz. sharp cheddar cheese, grated - 3/4 cup heavy cream or half-and-half - chafing dish In a large skillet, over medium heat, melt the butter, add the onion, and cook until the onion turns translucent - about 5 minutes. Stir often so onion doesn't stick and burn. Add the tomatoes and their juices,chiles, salt, and cayenne pepper. Reduce the heat to low and simmer for about 15 minutes. Stir in the grated cheeses and continue to stir until the cheese begins to melt and blend in. Slowly add the cream and cook for 10 more minutes. Taste and add salt and more cayenne pepper if needed. Serve immediately in a hot chafing dish. You will not be disappointed. Spice up the flavor with a pinch or two of cumin or add green chile peppers if you like. It's hard to go wrong with this one! Enjoy!
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