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LOCATION: Recipes >> Mexican >> Chile Con Queso 02

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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 tablespoons (28 g) butter
2 tablespoons (18 g) flour
1 cup (240 ml) light cream or milk
1/2 lb. (225 g) Monterey Jack cheese, shredded

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.

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).

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