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Chilli Con Queso


Chilli Con Queso
5th March, 2017

Once the sun starts shining and the afternoons warm up, this dip is quickly whipped up so we can sit outside and snack away to our hearts content

Use shop bought nachos or bake some tortillas

Ingredients

  • 25g Butter
  • 4 Shallots, finely chopped
  • 20g Jalapenos, finely chopped
  • 1 clove of Garlic, finely chopped
  • 1/2 tsp Chilli Powder
  • 120ml Sour Cream
  • 100g Cheddar Cheese, grated
  • 1 handful Coriander, chopped

    Method

    Melt the butter in a sauce pan over a medium heat and then add the onions and jalapeno peppers and cook until tender for about 5 minutes

    Add the garlic and chilli powder and continue to cook for another minute

    Pour in the sour cream and increase the temperature until cream is warm enough to start melting cheese. You don't want to split the cream so be careful

    Take the pan off the heat and add the cheddar cheese and stir until melted and smooth

    At this point you can cool the sauce down for use later

    To serve, reheat the sauce, sprinkle over some coriander (and give it a little mix) and let people at it