Description
Ten ingredients and 20 minutes are all you need for this velvety, rich, and dangerously addictive Tex-Mex Chili Con Queso recipe. It’s also gluten-free.
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped (you can use canned diced jalapeño peppers or green chiles if you prefer; just add them with the tomatoes)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1 cup chicken bone broth
- 8 American cheese singles, cut up
- 1 cup diced tomatoes
- Fresh cilantro for garnishing (optional)
Instructions
- In a cast-iron skillet or a medium saucepan, heat the oil over medium heat and sauté the onion, garlic, and jalapeño (if using fresh) with cumin, salt, and cornstarch for 2 to 3 minutes, until the onion is translucent.
- Add the broth and cook for 3 to 4 minutes. Stir constantly, allowing the sauce to thicken.
- Add the cheese and tomatoes. Carefully simmer the queso over low heat for 3 to 5 minutes. Stir and adjust its thickness to suit your taste by adding more broth or cheese.
- Serve hot with tortilla chips.
Notes
- Other cheese alternatives: pepper jack cheese, sharp cheddar cheese.
- If using canned jalapeño peppers, add them with the cheese and tomatoes at step 3. Start with 1 tablespoon and adjust the taste by adding more if desired.
Nutrition
- Serving Size: 1
- Calories: 94
- Sugar: 2.8g
- Sodium: 592.4mg
- Fat: 3.6g
- Saturated Fat: 0.6g
- Carbohydrates: 8.5g
- Fiber: 0.7g
- Protein: 7.7g
- Cholesterol: 5.3mg
