Chili Con Queso (Chevys Copycat)
This tasty Chevys-style chili con queso elevates snacks with its rich & spicy hints, from jalapeno, pepper jack cheese, & red pepper flakes.
Ingredients
- 3 tbsp unsalted butter
- 3⁄4 cup yellow onion, diced
- 1 large jalapeño pepper, finely diced
- 4 cloves garlic, minced or pressed through a garlic press
- 3 tbsp all purpose flour
- 2 cups half & half
- 4 oz cheddar cheese, grated sharp
- 4 oz pepper jack cheese, grated
- 1⁄4 tsp cumin
- 1⁄4 tsp salt
- 2 tbsp tomatoes , finely diced, use only the flesh, no seeds or juice
- 1⁄4 tsp red pepper flakes, crushed, optional for more heat
- cilantro, freshly chopped, optional for garnish
Instructions
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Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook, stirring frequently, for about 5 minutes until the onions are soft and translucent.
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Add the garlic and cook for 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
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Add half and half to the pot and whisk until the flour dissolves. Bring to a simmer and cook for a few minutes until thickened.
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Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt, until all of the cheese is incorporated.
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Add the cumin, salt, and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes.
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Transfer to a bowl and serve hot with tortilla chips. Enjoy!
Recipe Notes
The queso can be made ahead of time and reheated on the stovetop. If it's too thick, add a bit of half and half or milk to thin it out.
Nutrition
- Sugar: 118g
- :
- Calcium: 1918mg
- Calories: 2140kcal
- Carbohydrates: 290g
- Cholesterol: 245mg
- Fat: 89g
- Fiber: 53g
- Iron: 19mg
- Monounsaturated Fat: 26g
- Polyunsaturated Fat: 5g
- Potassium: 5008mg
- Protein: 71g
- Saturated Fat: 53g
- Sodium: 17400mg
- Trans Fat: 1g
- Vitamin A: 6968IU
- Vitamin C: 217mg
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