If you are a huge fan of Velveeta, this recipe might not be for you. This Chili con Queso is different from the stuff you might find in a restaurant. I used a sharp cheddar cheese which I thought was quite good in this, however I did get one complaint, lol. Everyone else dug right in!
1 1/2 tbsp butter
1/2 a large yellow onion finely diced
2 cloves garlic pressed
1-2 jalapeno peppers, seeded and diced (or something hotter, if you prefer)
2 tbsp rice flour
one 14.5oz can diced tomatoes
1/2 cup vegetable broth
3-4 cups shredded cheese, about 3/4-1 lb; use cheddar or a combination of cheddar and Monterey Jack
salt, to taste
1/4 cup cilantro, chopped
Melt the butter in a saucepan over a medium flame and add the onion, garlic and jalapeno pepper. Saute for about 5 minutes or until the vegetables are soft.
Lower the flame to medium-low and add the cheese by the handful, each time stirring until it's completely melted (you might not need to add all of the cheese; taste as you go along). Check and add salt, if needed.
Remove from heat and stir in the cilantro. Serve.