Monterey Jack and American cheeses meld in this dip recipe that appears in "The Complete Slow Cooker" cookbook. Photo by: Daniel J. van Ackere/America's Test Kitchen via AP
May 23, 2018 10:54:10 AM
Chili con queso has fallen on hard times; often it's just Ro-tel Diced Tmatoes and Green Chilies mixed with Velveeta, microwaved and stirred.
We wanted to keep the simplicity but ditch the plastic flavor and waxy texture. We started with a base of chicken broth, cream cheese and cornstarch to help stabilize the cheese and prevent it from breaking.
For the cheeses, we chose Monterey Jack for its great flavor and American cheese for its superior meltability. We kept the classic Ro-tel tomatoes but bumped up their flavor even more with garlic and canned chipotle chili.
This dip tasted best when made with block cheese that we shredded ourselves; you can find block American cheese at the deli counter. Pre-shredded cheese will work, but the dip will be much thicker. If you prefer a mild chili con queso, omit the chipotle. Serve with tortilla chips or pita chips.
CHILI CON QUESO
Start to finish: 1 to 2 hours
1 cup chicken or vegetable broth
4 ounces cream cheese
1 tablespoon cornstarch
1 tablespoon minced canned chipotle chili in adobo sauce
1 garlic clove, minced
1/4 teaspoon pepper
8 ounces Monterey Jack cheese, shredded (2 cups)
4 ounces American cheese, shredded (1 cup)
1 (10-ounce) can Ro-tel Diced Tomatoes and Green Chilies, drained
Nutrition information per serving: 223 calories; 161 calories from fat; 18 g fat (11 g saturated; 0 g trans fats); 55 mg cholesterol; 647 mg sodium; 5 g carbohydrate; 1 g fiber; 2 g sugar; 11 g protein.
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