Chile con queso
 A bowl of chile con queso served with tortilla chips as an appetizer in a Tex-Mex restaurant | |
| Type | Dip |
|---|---|
| Course | Appetizerorside dish |
| Place of origin | Mexico |
| Region or state | Chihuahua |
| Main ingredients | Cheese (oftenVelveetaor otherprocessed cheese,Monterey Jackorcream cheese),cream,chili peppers |
Chile con queso(lit. 'chile withcheese'), sometimes simply calledqueso,is anappetizerorside dishofmelted cheeseandchili peppers,typically served inTex-Mexrestaurants as adipfortortilla chips.
Background[edit]
Chile con queso (also spelled chili con queso) is a part ofTex-MexandSouthwestern cuisine.Chile con queso is probably[1]a derivative ofqueso flameado[2]from the northern Mexican state of Chihuahua.[3]
Chile con queso is predominantly found on the menus of Tex-Mex restaurants in the southwest and western United States.[4]
Ingredients[edit]
Chile con queso is a smooth, creamy sauce, used for dipping, that is made from a blend of melted cheeses (oftenAmerican cheese,Velveetaor anotherprocessed cheese,Monterey Jackorcream cheese), cream, andchili peppers.[5][6]Many restaurants serve chile con queso with such added ingredients aspico de gallo,black beans,guacamole,and ground beef or pork.
Serving[edit]
Chile con queso is a warm dish, heated to a desired temperature. Chile con queso can be eaten with tortillas,tortilla chips,or pita chips which are thicker than regular tortilla chips.[7][8]It can also be used as a condiment onfajitas,tacos,enchiladas,migas,quesadillasor any other Tex-Mex dish.
While Tex-Mex restaurants often offer chips and salsa free of charge, queso is usually offered for an additional charge. It can be made with various cheeses. Usually it is white or yellow in color.
Although chile con queso is commonly called "queso", it should not be confused with "cheese dip", which is specifically cheese without the peppers.[citation needed]
See also[edit]
- List of dips
- List of hors d'oeuvre
- Tex-Mex cuisine
- Chili powder– food spice made from chili peppers
References[edit]
- ^Krishna, Priya (6 November 2019)."Queso Forever: Dive Into an Enduring, Evolving Texas Icon".Vine Pair.Retrieved7 September2023.
- ^Cook, Allison (24 December 2009),"Why chile con queso matters",Houston Chronicle,archived fromthe originalon 26 April 2012,retrieved27 May2013
- ^Alan Davidson, ed. (1981),Food in Motion: The Migration of Foodstuffs and Cookery Techniques - Oxford Symposium 1981,London: Prospect Books, p. 274,ISBN0-907325-07-6,retrieved27 May2013
- ^"Oxnard Forty League Members Entertain Remainder of Club With Spanish Dinner",Oxnard Press-Courier,p. 6, 3 April 1957,retrieved22 March2011
- ^Brownstone, Cecily (27 June 1972),"Chili con Queso Tasty Dip",Spokane Daily Chronicle,p. 27,retrieved22 March2011
- ^Vincent, Zola (18 April 1959),"Informal Lunch, Supper Ideas Come From Mexico Kitchens",Lodi News-Sentinel,p. 36,retrieved22 March2011
- ^Lisa Fain (2017).QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip.Potter/Ten Speed/Harmony. pp. 86–87.ISBN9780399579523.Retrieved31 October2017.
- ^New York Style (22 April 2013)."Best Dips for Bread and Pita Chips".B & G Foods, Inc. Archived fromthe originalon 20 August 2018.Retrieved31 October2017.
External links[edit]
- On the Origins of Chile con Quesoby John Nova Lomax
