Chile Con Queso
- 1 tablespoon unsalted butter
- 1/2 cup chopped onion
- 1/2 cup canned green chiles
- 1 medium tomato, peeled, seeded, and chopped
- 1/2 teaspoon dried oregano
- 1/4 cup (2 ounces) heavy cream
- 1/2 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 saute 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.
unsalted butter, onion, green chiles, tomato, oregano, heavy cream, buttermilk, white spelt flour, cheddar cheese, queso fresco, salt
Taken from www.cookstr.com/recipes/chile-con-queso (may not work)