Chile Con Queso Nachos
1 C. butter
8 onions, finely chopped
12 to 18 jalapeno chiles, seeded and minced
2 C. chopped red pepper
12 to 16 garlic cloves
12 medium tomatoes, seeded and chopped
12 C. shredded Monterey Jack cheese
12 C. shredded Cheddar cheese
3 t. cayenne pepper
3 t. black pepper
2 t. chile powder
4 t. paprika
2 t. salt
6 C. half-and-half
1 1/2 C. flour
Tortilla chips
In a large skillet, melt the butter over medium heat. Add the onions
and saute until tender, about 2 to 3 minutes. Add the jalapeno
chiles, red peppers, garlic and tomatoes. Continue to cook over
medium heat until the vegetables are tender and the tomatoes have
released their juices, about 10 minutes. (This can be prepared to
this point, cooled and refrigerated for later use.)
Over low heat, melt the cheeses with the vegetable mixture, and add
the cayenne pepper, black pepper, chile powder, paprika and salt.
Meanwhile, in a small bowl, mix together the half-and-half and
flour, and slowly stir into the cheese mixture. Continue to heat,
stirring occasionally, until the cheese is fully melted. Add more
cream, if necessary, if the mixture thickens too much. Serve warm to
drizzle over tortilla chips.
Servings: 16 cups |