Chile con queso is made with melted cheese and peppers and is very popular in the Southwestern US. It’s usually served with warm tortillas or tortilla chips.It’s also a great topping for tacos, fajitas, and rice.
- 8-10 Pasado peppers (50g)
- 3 Tbsp butter
- 1 Spanish onion, sliced into half-rounds
- ½ cup crème fraiche
- ½ cup cheddar, grated
Rinse Pasados in cold water and let rest 1 minute. Remove as many seeds as possible.
Soak peppers in warm water for 15 minutes. Rinse again and remove any remaining seeds. Drain and julienne.
Heat a pot on medium low and melt butter. Add onions and sauté until translucent.
Add cream and cheese. Stir until homogenous.
Incorporate the julienned peppers and pour onto a very hot plate (this will ensure the cheese doesn’t harden again).