Authentic Tex-Mex Chile con Queso

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.

Enjoy!

Caroline’s Chile con Queso

Ingredients:

• 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