Chile con Queso Recipe

Ingredients:

• 50 g of diced white onion
• 8 g of minced garlic
• 250 g of Monterey jack cheese, shredded
• 1L of 2 per cent milk
• 114 g of all-purpose flour
• 114 g of butter
• 3/4 cups of Valentina hot sauce
• 1 cup of pico de gallo
• 1 cup of corn kernels
• 1 cup of black beans
• Garnish with chopped cilantro
• Tortilla chips
• Yields 1.5-2L

Directions:

1. On medium heat, warm up the milk in a medium sized pot.
2. In a separate medium/large pot, melt the butter on medium/high heat.
3. When the butter has all melted, add the onions into the pot, season with salt.
4. Cook onions until soft.
5. Once the onions start to turn soft, add the garlic.
6. Cook the onions and garlic until the garlic becomes fragrant.
7. Slowly add the flour and stir with a rubber spatula, mix until all of the flour is incorporated.
8. Cook the butter and flour mixture (a roux) until it no longer has a raw flour taste (8-10mins).
9. Once your roux is where you want it, slowly ladle the warmed milk into the roux and mix with a whisk. Your mixture should start to thicken and then thin out as you add more milk.
10. Once all of the milk is added, continue to whisk.
11. Slowly add the Monterey jack cheese and continue to whisk. The sauce should thicken up a bit more.
12. Once your cheese is all melted, add the Valentina hot sauce and continue to whisk.
13. Season with salt and pepper.
14. Add corn, pico de gallo and black beans to the sauce and mix with a rubber spatula.
15. Serve in a bowl, cast iron pan, Crockpot or fondue set if you would like to keep it warm.
16. Serve with tortilla chips.