Matt Martinez "El Rancho" Chile Con Queso

By alas14

Adapted from Matt Martinez’s Culinary Frontier: A Real Texas Cookbook, by

Ingredients

• 1 tablespoon canola oil
• 1/2 cup finely chopped sweet onion
• 1/2 cup finely chopped
• jalapeño (you can use canned green chiles if you prefer; just add them with the tomatoes)
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic
• 1/2 teaspoon salt
• 2 tablespoons cornstarch
• 1 cup chicken broth
• 8 ounces American cheese
• 1 cup chopped tomatoes

Preparation

Step 1

Using a heavy pot, heat the oil on medium-high and sauté the onion, jalapeño, and dry ingredients for 2 to 3 minutes, until the onion is translucent. Add the broth and heat 3 to 4 minutes, allowing the sauce to thicken, then add the cheese and tomatoes. Carefully simmer the queso on low heat for 3 to 5 minutes, adjusting its thickness to suit your taste by adding broth or cheese. Serve hot and keep warm, stirring every so often to avoid the dreaded “cheese skin.”