How to make
Chili con queso (chili with cheese) is a Mexican nachos sauce, that is also made in some American states.
There are differences in the preparation, such as the fact that in Mexico, chili con queso is sometimes served as a separate dish, in addition to just being a company for the crunchy tortilla chips. Of course, then there are additional additives such as other products, as well as additional baking in the oven with a sprinkle of cheeses.
And speaking of the cheeses, I will reassure you that instead of the Mexican ones, substitutes such as gouda, cheddar or emmental can be used in the mix.
The preparation of the main chili con queso sauce is easy.
Peel the tomato, grate it and fry it in a deep frying pan in the butter with the garlic and chopped hot peppers. It should not be fried for a long time and the heat shouldn't be strong, in order for the chili and jalapeno to stay slightly crunchy.
Pour the starch or flour and stir for a minute.
Pour the milk and while vigorously stirring, add the grated cheese. Add a little salt and stir briefly, until the cheeses melt perfectly and the sauce becomes thick and shiny.
The chili con queso is served both hot and cold with crunchy nachos.
Enjoy your meal!
