recipe
Chile con Queso
by Brava Chef Travis
About this Recipe
Chile con queso is one of Texas’s most quintessential foods. Roasted chilies, spices and melted cheese make the most delicious dip of all time. This is an adaptation of an original recipe by Matt Martinez of Matt’s El Rancho Restaurant in Austin, TX. I use Brava’s sear function to roast poblano chilies, but you can use canned chilies if you’re short on time. Serve it with a basket of warm tortilla chips for an appetizer. Use it in place of nacho cheese sauce or melted cheese for nachos. Drizzle it on tacos or smother a perfectly seared steak with this stuff and you’ll know what living is all about.
Ingredients
- 1.5 cups finely chopped green chilies (freshly roasted and peeled Poblanos or canned)
- 0.5 cups finely chopped Roma tomatoes
- 0.5 cups finely chopped yellow or white onion
- ½ teaspoon plus ¼ teaspoon ground cumin
- 0.5 teaspoons granulated garlic
- ½ teaspoon kosher salt
- 0.25 teaspoons chili powder
- ¼ teaspoon freshly ground black pepper
- 1.0 cups chicken broth
- 1.0 cubed American cheese (or Velveeta®) (½-inch pieces)
- Tortilla chips, for serving
Equipment
Brava Chef's Pan
whisk
Nutrition Information
Allergens: None
Instructions
-
1
Warm vegetables and broth
- In Brava Chef’s Pan, stir together chilies, tomatoes, onion, cumin, garlic, salt, chili powder, black pepper and chicken broth.
- Slide Chef’s Pan, covered, into top shelf.
- Press green button to begin cooking.
- Note: You will add cheese after 10 minutes.
-
2
Add cheese
- When Brava notifies you, carefully remove Chef’s Pan and add cheese; whisk for about 1 minute to start melting cheese.
- Slide Chef’s Pan, covered, into top shelf.
- Press green button to finish cooking.
-
3
Serve
- When your food is done, carefully remove Chef’s Pan; whisk to fully melt cheese.
- Serve warm with tortilla chips on the side.