Say cheese to chili con queso
Creamy dip can be either spicy or mild
To make chili con queso, we started with a base of chicken broth, cream cheese and cornstarch to help stabilize the cheese and prevent it from breaking.
For the cheeses, we chose Monterey Jack for its great flavour and mild processed cheese for its superior meltability. The flavour of a spicy spaghetti sauce is bumped up with even more garlic and canned chipotle chili.
This dip tasted best when we shredded the cheese ourselves. Pre-shredded cheese will work, but the dip will be much thicker and more difficult to handle.
If you prefer a mild chili con queso, omit the chipotle. Serve with tortilla chips or pita chips.
CHILI CON QUESO Serves: 8-10
1 cup (250 ml) chicken or vegetable broth
4 oz (114 g) cream cheese 1 tbsp (15 ml) cornstarch 1 tbsp (15 ml) minced canned chipotle chili in adobo sauce
1 garlic clove, minced
1/4 tsp (1 ml) pepper
8 oz (226 g) Monterey Jack cheese, shredded (2 cups/500 ml)
4 oz (114 g) processed cheese, shredded (1 cup/250 ml)
10-oz (285 ml) can Ro-tel Diced Tomatoes & Green Chilies, drained (or a spicy spaghetti sauce)
1. Microwave broth, cream cheese, cornstarch, chipotle, garlic and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in the cheeses until well combined.
2. For a 1 1/2- to 5-quart (or litre) slow cooker: Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low.
3. For 5 1/2- to 7-quart (or litre) slow cooker: Transfer mixture to 1 1/2-quart (or litre) soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups/500 ml water). Cover and cook until cheese is melted, 1 to 2 hours on low. Remove dish from slow cooker, if desired.
4. Whisk dip until smooth, then stir in tomatoes. Serve. (Dip can be held on warm or low setting for up to 2 hours. Adjust consistency with hot water as needed, adding 2 tbsp/30 ml at a time.)