Recipe#12565

Title: Chili Con Queso 02

From: harvey@indyvax.iupui.edu (James Harvey) 
 Newsgroups: rec.food.cooking,rec.food.recipes 
 Subject: Chile con Queso 
 Date: 16 Apr 1995 21:48:24 -0600 
 Organization: Indiana University-Purdue University at Indianapolis 
 Message-ID: <1995Apr11.182925.14060@ivax> 

I made this Saturday night.  It was great.  No Velveeta, no problemo.
 It's terribly rich when made with cream though.  Next time I'm going to
 try using less cream sauce and a bit more chiles and garlic.  This is
 approximately one-half of an old James Beard recipe.
 Chile con Queso
 1 clove garlic, crushed and minced
 14 oz (400 g) Italian plum tomatoes (half a 28 oz can)
 salt and freshly ground black pepper
 1 small (4 oz/113 g) can of peeled and diced green chiles
 2 TBS (28 g) butter
 2 TBS (18 g) flour
 1 cup (240 ml) light cream or milk
 1/2 lb. (225 g) Monterey Jack cheese, shredded
 Preparation:
 Cook the tomatoes with the garlic and salt and pepper to taste over
 medium heat in a skillet for about 20 minutes, stirring occasionally.
 Add the chiles and cook down until thick and pasty.  Reduce heat.
 Melt the butter in a small skillet or saucepan over low heat.  Add the
 flour and stir, cooking the roux gently until the raw taste of the flour
 has gone.  Add cream and continue stirring over low heat (do *not* boil)
 until the sauce thickens.
 Combine the cream sauce and shredded Jack cheese with the tomato-chile
 mixture in a skillet or chafing dish over gentle heat (don't let it boil!),
 stirring until the cheese melts and all is smooth and creamy.
 Serving Suggestions:
 Serve as a hot dip for tortilla chips, or with crisp raw vegetables for
 dunking (celery, carrot or cucumber sticks, or flowerets of broccoli and
 cauliflower).
 I refrigerated the little bit I had leftover, and reheated it the next
 day in the microwave on the "defrost" setting for three 60-second cycles,
 stirring between each one.  It reheats just fine as long as you don't let
 it boil.