Chili Con Queso
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
38
Spice
49
Sweetness
57
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Vegetable Oil110 g
Pork Sausage (bulk)2 tbsps
All-Purpose Flour1 tsp
Chili Powder1 tsp
Ground Cumin1.5 cups
MilkDirections:
1
In a medium bowl, mix the processed cheese, Cheddar, Monterey Jack and mozzarella
2
Set aside
3
Heat the oil in a medium pot over medium heat
4
Add the sausage and cook, breaking into very small pieces with a wooden spoon, until browned and cooked through, about 5 minutes
5
Transfer the sausage using a slotted spoon to a plate
6
Leave the drippings behind in the pot
7
Add the jalapenos to the drippings and continue to cook, stirring, until the pepper has softened, about 2 minutes
8
Sprinkle the flour into the pot and continue to cook until lightly toasted, 1 to 2 minutes
9
Add the chili powder and cumin and continue to cook until well incorporated to the flour mixture, 30 seconds longer
10
Slowly pour in the milk and cook, whisking occasionally, until smooth and slightly thickened, about 5 minutes
11
Add the cheese mix a handful at a time
12
Cook, whisking until smooth
13
You can add the next handful once the previous handful has melted about halfway
14
Remove from the heat and stir in the browned sausage, 1/2 teaspoon salt and the pico de gallo
15
Taste and adjust the seasonings and heat with additional salt and hot sauce
16
Serve warm with chips for dipping and extra pico de gallo on the side