Classic Chili Con Queso
Prep: 15 minutes
Cook: 15 minutes • Serves: 12
2 poblano peppers, chopped
1/2 small white onion, chopped
1 garlic clove, minced
1 pound ground chuck
1 teaspoon Food Club Texas Style Chili Powder
1 teaspoon Food Club Ground Cumin
2 cups Fresh Harvest Vitamin D Whole Milk
1/2 cup heavy cream
2 tablespoons cornstarch
2 cups Food Club Shredded Mild Cheddar Cheese
2 cups Food Club Finely Shredded Monterey Jack Cheese
1 teaspoon kosher salt
1 can (14.5 ounces) Food Club Diced Tomatoes in Juice, drained
2 teaspoons chopped fresh chives
1 bag (11.5 ounces) Food Club Yellow Corn Tortilla Chips
1.In large skillet, heat oil over medium-high heat. Add peppers and onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Add ground chuck, chili powder and cumin; cook 8 minutes or until browned, breaking up meat with side of spoon.
2.In medium saucepot, heat milk and cream to a simmer over medium-high heat. In small bowl, whisk cornstarch and 1/4 cup cold water; whisk into milk mixture and cook 4 minutes or until thickened, whisking frequently. Remove saucepot from heat; gradually whisk in cheeses and salt, whisking until smooth. Stir in tomatoes. Makes about 9 cups.
3.Serve queso topped with ground chuck mixture and chives along with chips.
Approximate nutritional values per serving (3/4 cup queso, about 11 chips):
431 Calories, 28g Fat (12g Saturated), 73mg Cholesterol,
589mg Sodium, 25g Carbohydrates, 3g Fiber, 3g Sugars, 19g Protein