Chile Con Queso
Ingredients
1 tbsp olive oil
1/2 lb ground beef extra lean
1 teaspoon chili powder
1 small red onion diced
1 clove garlic minced
4 ounces green chiles (1 can)
1 jalapeno fresh, seeded and chopped
14 ounces fire roasted tomatoes (1 can)
1 cup evaporated milk
1 cup Velveeta cubed
2 1/2 cups Monterrey Jack cheese shredded
1 tablespoon cilantro fresh, chopped
Directions
In a cast iron or other oven-proof skillet, heat olive oil on the stove-top over medium-high heat. Add the ground beef and chili powder and cook until the meat is no longer pink, about 5 minutes, while breaking it up with a wooden spoon.
Add the red onion and garlic, cooking for about 2 minutes until the onion is tender.
Add the chiles, jalapeno, and fire roasted tomatoes. Stir to combine while bringing to a simmer. Once the contents bubble, turn the heat down to medium low.
Add evaporated milk and Velveeta. Cook for about 2 minutes, or until the cheese is melted. Sit in 2 cups of Monterey jack and continue cooking until it melts.
Turn off the heat. Add the remaining pepper jack over top of the dish, sprinkling evenly all over. Place in the oven with the broiler on for about 5 minutes or until it starts to brown and bubble.
Garnish with cilantro and extra jalapenos, if you like. Serve hot with chips.
