Chile con queso "Four Cheeses"

Votes: 1

Time: 40 min.
Complexity: easily
Quantity: for a large company

Nutritional value per serving:

Calories 204, total fat 15 G., saturated fats 8 G., proteins 11 G., carbohydrates 7 G., fiber 0 G., cholesterol 44 mg, sodium 603 mg, sugar 5 G.

For your next house party, make this thick chili con queso (chili with cheese) dip, made with four types of cheese and topped with fresh pico de gallo salsa. Cream cheese, cheddar, Monterey Jack, and mozzarella give this dip incredible texture and rich flavor. Serve warm with corn chips for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

200 g processed cheese, such as Velveeta, cut into cubes
60 gr. freshly grated cheddar (about 3/4 cup)
60 g freshly grated Monterey Jack cheese (about 3/4 cup)
60 g freshly grated mozzarella (about 0.5 cup)
1 tbsp. vegetable oil
110 g raw pork sausages without casings
1 jalapeño, finely chopped (remove seeds to reduce heat)
2 tbsp. flour
0.5 tsp chili powder
1/4 tsp ground cumin
1.5 cups of milk
0.5 cup prepared pico de gallo salsa + extra for serving
Hot sauce
Corn chips, for dipping

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a medium bowl, combine the processed cheese, cheddar, Monterey Jack, and mozzarella. Set aside.
Heat vegetable oil in a medium saucepan over medium heat. Add the sausage and cook, breaking it up into very small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a plate with a slotted spoon, reserving the rendered fat in the pan.

Add the jalapeño to the skillet with the fat and cook, stirring, until softened, about 2 minutes. Sprinkle with flour and cook, stirring, for 1-2 minutes. Add the chili powder and cumin and cook for about 30 seconds to evenly distribute. Slowly pour in the milk and cook, stirring frequently, until smooth and slightly thickened, about 5 minutes.
Add the cheese mixture a handful at a time. Cook, stirring, until smooth. Add the next handful once the previous handful has melted about halfway.
Remove from heat and add the browned sausage, pico de gallo, and 1/2 teaspoon salt. Taste, adjust the seasoning, and add more hot sauce if needed. Serve the chili con queso warm with chips for dipping and pico de gallo.

Categories:

recipe / Calorie content of prepared meals / Festive dishes / Party Dishes / Appetizers / Cheese appetizers / Sauces / Dips / Food Network - recipes / Mexican cuisine

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