Chile Con Queso
Feb 14th, 2008 by Paul
I stumbled across this recipe when randomly clicking through cooking blogs. It was obvious from the moment I laid eyes on it that it would be incredibly tasty, but then how can something with cheese as the main ingredient be anything else? It sounds like it’s fairly popular over in America ( with so much fatty stuff in it, I’m not surprised, not that there’s anything wrong with that! ). Although it seems to be best used as a dip for corn chips, I decided to turn it into a meal and pour it over potato wedges ( the frozen variety, shhhhh ).
- 250g spicy sausage ( hard to get the sausage mince here in Australia, so can just deskin some good quality sausages ), I used beef mince.
- 500g Cheddar ( or other melting cheese )
- 1 Onion
- 1 clove garlic ( minced )
- 1 small square very dark chocolate ( 85% )
- 400g tin of Tomatoes ( I didn’t have any tins in the pantry, so I used Passatta )
- 1 Chipotle ( ground in Mortar & Pestle )
- Assorted Chillies to taste ( original recipe used a tin of pickled chillies and a jalepeno )
Finely chop the onion and cook it over a medium heat with the garlic until soft.
Add the sausage and turn up the heat. Brown the sausage breaking it up with your spatula/spoon as it cooks.
Add the group chipotle when the sausage is mostly cooked. Once the sausage is nicely browned add in the chopped chillies and reduce the heat.
Then add the Tomatoes
Roughly chop the cheese and add it in
Continue cooking over a low heat until cheese is melted and mixed through evenly
Serve as a dip for corn chips, or pour over potato wedges. It keeps really well in the freezer too! just pour it into ziplock bags when cooled.
