Chile con queso
Appetizer or side dish | |
Place of origin | Mexico |
---|---|
Region or state | Chihuahua |
Main ingredients | Cheese (often Velveeta or other processed cheese, Monterey Jack or cream cheese), cream, chili peppers |
Chile con queso
Background
Chile con queso (also spelled chili con queso) is a part of
Chile con queso is predominantly found on the menus of Tex-Mex restaurants in the southwest and western United States.[5]
Ingredients
Chile con queso is a smooth, creamy sauce, used for dipping, that is made from a blend of melted cheeses (often American cheese, Velveeta or another processed cheese, Monterey Jack or cream cheese), cream, and chili peppers.[6][7] Many restaurants serve chile con queso with such added ingredients as pico de gallo, black beans, guacamole, and ground beef or pork.
Serving
Chile con queso is a warm dish, heated to a desired temperature. Chile con queso can be eaten with tortillas, tortilla chips, or pita chips which are thicker than regular tortilla chips.[8][9] It can also be used as a condiment on fajitas, tacos, enchiladas, migas, quesadillas or any other Tex-Mex dish.
While Tex-Mex restaurants often offer chips and salsa free of charge, queso is usually offered for an additional charge. It can be made with various cheeses. Usually it is white or yellow in color.
Although chile con queso is commonly called "queso", it should not be confused with "cheese dip," which is specifically cheese without the peppers.[citation needed]
See also
- Cheese sauce
- Chips and dip
- Enchirito
- Fajita
- List of dips
- List of hors d'oeuvre
- Tex-Mex cuisine
- Queso Chihuahua
- Queso flameado
- Nachos
References
- ^ Patricia Gonzalez La Gran Riqueza de la Cocina Mexicana 1999 Page 62 "Chile con queso de Nuevo León 6 chiles verdes serranos 4 jitomates 1 cebolla 1 queso fresco de vaca sal al gusto.. "
- ^ Krishna, Priya (6 November 2019). "Queso Forever: Dive Into an Enduring, Evolving Texas Icon". Vine Pair. Retrieved 7 September 2023.
- ^ Cook, Allison (24 December 2009), "Why chile con queso matters", Houston Chronicle, archived from the original on 26 April 2012, retrieved 27 May 2013
- ISBN 0-907325-07-6, retrieved 27 May 2013
- ^ "Oxnard Forty League Members Entertain Remainder of Club With Spanish Dinner", Oxnard Press-Courier, p. 6, 3 April 1957, retrieved 22 March 2011
- ^ Brownstone, Cecily (27 June 1972), "Chili con Queso Tasty Dip", Spokane Daily Chronicle, p. 27, retrieved 22 March 2011
- ^ Vincent, Zola (18 April 1959), "Informal Lunch, Supper Ideas Come From Mexico Kitchens", Lodi News-Sentinel, p. 36, retrieved 22 March 2011
- ISBN 9780399579523. Retrieved 31 October 2017.
- ^ New York Style (22 April 2013). "Best Dips for Bread and Pita Chips". B & G Foods, Inc. Archived from the original on 20 August 2018. Retrieved 31 October 2017.
External links
- On the Origins of Chile con Queso by John Nova Lomax at
- Queso at the Wikibooks Cookbook subproject