The national dish of the Republic of Texas is not barbecue, it’s chile con queso. Queso ushers in the family Sunday lunch as an appetizer, becomes the facilitator for late-night diner talks during college and is the ultimate getting-to-know-you date food for Texans young or old.
Like the state itself (and Shenzhen), queso’s beauty arises from its melting-pot nature. All the ingredients get tossed together to make a vat of spicy cheese dip, perfect on tortilla chips or as a burrito topping. Also, it’s versatile: meatless or vegetarian, bell or poblano peppers, cilantro or garlic – and the possibilities go on.
Sure, chile con queso might have originated in Chihuahua, Mexico, but today, Texas claims it as their own, like US space travel or Beyoncé. If you disagree with the validity of that statement, we might have to sit down and discuss this – over a bowl of queso.
Ingredients
3 bell peppers (one of each color: red, yellow and green)
1 jalapeño pepper, seeds and stems removed, diced
340g cheddar cheese shredded
255g chorizo
30g butter
240ml milk
Salt and pepper
Method:
1) Use a bit of butter to fry the chorizo in a pan until crispy. Turn off the heat and put aside.
2) Melt the rest of the butter and add all the ingredients except the cheese. Stir for 10 minutes on a low heat setting.
3) Slowly add in the cheese and sprinkle in the salt and black pepper. Continue stirring until the cheese is fully melted.
4) Serve it with a side of corn chips and flour tortillas.
// This recipe is courtesy of Chef Guillermo Diaz Meza from Coyote’s Mexican Cantina.
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