Chili Con Queso is just Queso!
No matter how you slice it, Chili Con Queso is still just Chili ‘n Cheese. I could be wrong but I think Chili’s is actually responsible for it’s fame. Not responsible for the recipe itself, I mean, just for getting it more widely known and popular. I would always order their Bottomless Chips and Salsa with Queso, and fill up on that before I got my Mushroom Jack Fajita’s (No longer on the menu). Ah yeah… Those were the Days! Anyway, I would say my recipe is very similar to theirs and really easy to put together, thanks to canned products.
Now, if you are a regular follower of Poor Man’s Gourmet Kitchen, I know what you’re thinking; canned products, right? I know, I know. I always preach about using fresh food, and I usually do, but this is just one of those things that works just the way it is because it’s just a chip dip. But it isn’t just any Chip Dip, it’s Chili Con Queso, and that means we need to use a good Chili, and it doesn’t get much better than Hormel if you’re forced to use a can. It’s just too damn bad I don’t get paid to plug all of these Company products I’m always raving about in my recipes. Maybe someday…. but while we’re talking about cans, we might as well talk Nacho Cheese. I usually buy El Mexicano Nacho Cheese Sauce, because it’s 1/3 the price of Rico’s, and, it tastes better. So it’s win win all around the board. Cream Cheese, Nacho Cheese and Pepper Jack Cheese are the 3 Cheeses I use to make this Chili Con Queso Chip Dip.
Chili Con Queso Ingredients:
1/2 Diced Onion
1 Diced Green Chili
1 Diced Jalapeno, Yellow or Chipotle Pepper (optional, you decide)
1 chopped Garlic Clove
2 Cans of Chili no Beans (Hormel)
1 pkg Cream Cheese
1 can Nacho Cheese (El Mexicano)
1/2 tsp Cumin
1/2 cup Pepper Jack Cheese or Cheddar
1 Chopped Tomato
Freshly Chopped Cilantro
This recipe is easy. Combine all the ingredients ,except the topping, in a pan on medium heat and simmer until everything is melted and thoroughly mixed. Then add to a oven safe dish, top with pepper jack cheese and broil in the oven on the top rack just until the cheese has melted. Then pull and add the freshly chopped tomato and Cilantro, and enjoy your Chili Con Queso!
Happy Cinco De Mayo!
Being that Cinco De Mayo is this Coming Monday, the 5th, I imagine that everyone will be celebrating this weekend. And, in honor of this Holiday and Mexican Tradition, I’ve put together a playlist of Poor Man’s Gourmet Kitchen Mexican Recipes. Everything from Salsa and Guacamole, to Carne Asada, Chili Rellenos, or Margaritas. There’s a lot to choose from. So if you’re Celebrating this Holiday tradition, Cinco De Mayo, or you’d at least like to have some Great Mexican food, check out these recipes today and start planning your meals immediately.
Here’s the link (Click Here), to my Mexican Video Playlist, but the videos are also listed on the right side of this page! And, Happy Cinco De Mayo!
Who loves Homemade Salsa?
Everyone loves Homemade Salsa. Without a doubt, it’s kept my marriage together! My wife loves Homemade Salsa and my ability to crank it out in a matter of minutes. That’s what I want to share with you today. After you flip through this quick tutorial you’ll be able to throw together Restaurant Quality Salsa in no time. All I ask is that you share this recipe and where it came from with everyone you share the salsa with. As much as you would like to bathe in the spotlight by taking credit for this recipe, you can do us both a favor by crediting Poor Man’s Gourmet Kitchen for the ingredients and patting yourself on the back for being the genius that found this Homemade Salsa video recipe! See, win win all around!
Now let’s break it down. Do you like your Salsa mild or hot? Notice I didn’t say “Spicy”. It doesn’t matter which you prefer because either way, you are going to get the same amount of spices in this recipe. But if you want to control the heat, then you’ve got to control the Peppers! O.K., write that down (or hit the print icon above). Onions and Peppers bring the Heat, so there has got to be a good balance. Garlic spices it up a little bit, but it mostly adds that awesome flavor everyone is looking for in their Homemade Salsa. I know that the Jalapeno’s I’m adding are HOT! Because of this, I only add 1/2 of a de-seeded Jalapeno and 2 smokey Chipotle Peppers (which are optional). Other than the seasonings, everything else in this recipe is relative to any other Homemade Salsa recipe you’ve ever had.
Homemade Salsa Ingredients:
6 Roma Tomatoes
1/2 Bell Pepper
1/2 Jalapeno Pepper without Seeds
2 Chipotle Peppers with canned Juice (Optional)
1 Handful of Fresh Cilantro
2 Garlic Cloves
1 tsp Chicken Bouillon
1/4 tsp Cumin
1 tbsp Oregano
1/8 tsp Garlic Powder
1 Squeezed Lime
Add all ingredients to a Blender and serve. Flavor because more potent and flavorful the longer it marinates. So this salsa will get better in your refrigerator overnight if you can make it the day before you’d like to serve it. Homemade Salsa, right here in the Poor Man’s Gourmet Kitchen!