If you ask me what my favorite food is, I will likely tell you Chile con Queso from Pico’s restaurant in Houston, Texas. Nothing says home like their queso. It is my ultimate comfort food and every single time I go home, I have to have my parents take me to Pico’s first thing.
Until recently, I had never really tried to recreate their famous queso on my own. I usually just threw together velveeta and salsa and called it chile con queso. But, after living in New Hampshire for over a year (where chile con queso doesn’t even exist! oh the travesty!), I finally decided to experiment and find a good recipe made from scratch. Now I must warn you, this is still not as good as Pico’s, but it’s the closest I’ve ever gotten and it hits the spot! Here’s how it’s done:
Chop your veggies.
Grate and tear your cheeses.
Sautee your onion and jalapeño until soft.
Gradually add milk and cheeses to onions and jalapeños in a saucepan.
Caroline’s Chile con Queso
- 3 oz shredded pepperjack cheese
- 7 slices of American cheese (do not use fat free!!!), torn into small pieces
- 3/4 cup of milk
- 1/2 white onion, diced
- 2 small jalapeños, seeded and diced
- 1 roma tomato, seeded and diced
- 1/2 tsp cilantro