Appetizers & nibbles
Chile con queso
Melted cheese dip mixed with chillies, onion and tomato, served hot as a starter. You dip into it with corn chips or toasted tortillas.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
367 kcal per serving
- Protein
- 17.8 g
- Carbohydrates
- 5.3 g
- of which sugars
- 3.9 g
- Fat
- 30.1 g
- of which saturated fat
- 18.3 g
- Fiber
- 1 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Heat the oil in a small saucepan over medium heat, then soften the onion and garlic for 3 minutes.
- Add the tomato and jalapeños, then cook for 3 minutes until the tomato breaks down.
- Lower the heat, add the milk and cream cheese, then stir constantly until it melts.
- Gradually stir in the grated cheese until the texture is smooth and stringy.
- Season with cumin and salt, then serve straight away in a small warm dish with the corn chips.
Variations and tips
Mild version. Remove the seeds from the jalapeños and replace them with diced red pepper.
More ideas
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Original Ecomely recipe.