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Chile con queso

Side dish of melted processed cheese and chili peppers

Summary

Side dish of melted processed cheese and chili peppers

Field	Value
name	Chile con queso
image	Chili con queso (cropped).jpg
image_size	300px
caption	A bowl of chile con queso served with tortilla chips as an appetizer in a Tex-Mex restaurant
country	Mexico/USA
region	Chihuahua
course	Appetizer or side dish
type	Dip
main_ingredient	Cheese (often Velveeta or other processed cheese, Monterey Jack or cream cheese), cream, chili peppers
minor_ingredient	Onion, paprika
variations	con carne (add ground chorizo sausage ex.)

Chile con queso (), sometimes simply called queso, is an appetizer or side dish of melted processed cheese and chili peppers, typically served in American Tex-Mex restaurants as a dip for tortilla chips. It can also be added to other dishes such as tacos.

Background

Chile con queso (also spelled chili con queso) is a part of the 20th century Tex-Mex and Southwestern cuisine. Chile con queso is probably a derivative of queso flameado from the northern Mexican state of Chihuahua.

Chile con queso is predominantly found on the menus of Tex-Mex restaurants in the southwest and western United States.

Ingredients

Preparing queso. This recipe include fresh chopped onion, tomatillo, tomatoes, and chili peppers as well as variety of seasoning

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. 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. 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.

References

Krishna, Priya. (6 November 2019). "Queso Forever: Dive Into an Enduring, Evolving Texas Icon".
Cook, Allison. (24 December 2009). "Why chile con queso matters". [[Houston Chronicle]].
(1981). "Food in Motion: The Migration of Foodstuffs and Cookery Techniques - Oxford Symposium 1981". Prospect Books.
(3 April 1957). "Oxnard Forty League Members Entertain Remainder of Club With Spanish Dinner". [[Oxnard Press-Courier]].
Brownstone, Cecily. (27 June 1972). "Chili con Queso Tasty Dip". [[Spokane Daily Chronicle]].
Vincent, Zola. (18 April 1959). "Informal Lunch, Supper Ideas Come From Mexico Kitchens". [[Lodi News-Sentinel]].
Lisa Fain. (2017). "QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip". Potter/Ten Speed/Harmony.
(22 April 2013). "Best Dips for Bread and Pita Chips". B & G Foods, Inc..

Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

hors-d'oeuvres cheese-dishes chili-pepper-dishes cuisine-of-the-southwestern-united-states dips-(food) mexican-cuisine cuisine-of-new-mexico tex-mex-cuisine texan-cuisine creamy-dishes

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