Chili Con Casa
Submitted by dlf
A creamy, from-scratch queso dip with sautéed onions, chopped jalapeños, and tomatoes melted into smooth cream cheese and half-and-half. Ready in 30 minutes. Grab the tortilla chips.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minChili Con Casa literally translates to “chili with house," and that’s exactly what this is: homemade queso that puts the store-bought stuff to shame.
Onions sizzle in butter, then chopped tomatoes and seeded jalapeños simmer down until soft. Cubed cream cheese goes in next, melting into a velvety sauce that gets loosened with a splash of half-and-half.
The result is warm, creamy, and just spicy enough to keep your hand reaching back for one more chip.
Kitchen Tips
- Seed and devein the jalapeños for mild heat, or leave a few seeds in if you like more kick.
- Add the cream cheese in cubes so it melts evenly without clumping.
- Thin the dip with milk or cream a little at a time until you hit your preferred scooping consistency.
- Serve it in a small cast iron skillet or a warm bowl to keep it from firming up too fast.
Ingredients
Directions
Sauté onion in butter.
Add tomatoes, green chilies, salt and pepper.
Simmer 15 minutes.
Add cubed cream cheese and stir to melt the cheese.
After the cheese has melted, add enough milk or cream to make it dip consistency.
Serve hot with tortilla chips.
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