Chile Con Queso Recipe
- 1 tablespoon unsalted butter
- ½ cup chopped onion
- ½ cup canned green chiles
- 1 medium tomato, peeled, seeded, and chopped
- ½ teaspoon dried oregano
- ¼ cup (2 ounces) heavy cream
- ½ cup (4 ounces) buttermilk
- 1 teaspoon white spelt flour
- 2 ounces grated Monterey Jack, Colby, or cheddar cheese
- 1/8 cup (1 ounce) crumbled queso fresco or Cotija
- Salt and freshly ground pepper
- Combine the butter, onion, and chiles in a sauté pan over medium heat and cook until the onion softens and becomes translucent, about 5 minutes. Stir in the tomato and oregano and cook for 1 minute.
- Stir in the cream, buttermilk, and flour and bring to a simmer to thicken slightly, about 3 minutes. Stir in the Monterey Jack cheese and gently stir to melt. Season to taste with salt and pepper. Serve immediately, topped with the queso fresco.
