Wednesday 26 September, 2018
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Chili Con Queso (Mexican cheese dip)

What’s Cooking? by P.S. Lakshmi Rao

1 tablespoon unsalted butter or vegetable oil

1 cup finely chopped onions

8 jalapeño peppers seeded and cut in to small pieces

1 tablespoon all purpose flour

½-teaspoon fresh black pepper ground

¼-teaspoon cumin powder

3 fresh tomatoes peeled* and chopped or one can (14.5oz) peeled tomatoes diced and drained

2 tablespoons chopped fresh coriander leaves (cilantro)

2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley flakes

½-teaspoon dry sweet basil flakes or one tablespoon chopped fresh basil (optional)

1 small box  (1 pound) Velveeta cheese cut in to thin slices

1-cup milk

In a three quart sauce pan sauté onions and jalapeños in butter in medium low heat until onions become translucent. Add all-purpose flour, black pepper, and cumin powder. Fry    for twenty seconds. Turn the heat down to low. Mix coriander leaves, parsley, sweet basil and cheese with onions. Keep stirring until the cheese melts. Add milk slowly while stirring for two minutes. The dip (chili con queso) becomes thick when it gets cold. Add warm milk and reheat in low heat.

Consistency: when you dip corn chips or any other chips dip should stick to the chips and should not run down. This dip is very good to eat in winter.  Can be served in a fondue dish in low flame. Make sure the dip is not sticking to the bottom of the pan.

*To peel the tomatoes: Put the tomatoes in boiling water for half a minute. Remove tomatoes with a slotted spoon and submerge in cold water. Skin comes out easily.

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