Chile con Queso, Made with Real Cheese (gluten free)

(about 6 servings)

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.

Sprinkle the rice flour evenly over the vegetables and then quickly stir in. Add the canned tomatoes and stir, then add the vegetable broth. Cook for about 2-3 minutes or until the sauce has thickened.

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.