Visit any restaurant in San Antonio and you’re likely to see chile con queso on the menu. This fondue-style dip is a descendant of queso flameado, the “flamed cheese” dish from the northern Mexican state of Chihuahua. Its popularity spread across the border and landed on U.S. tables as early as the 1950s.
This dish is commonly made using processed cheese, which creates a creamy, uniform dip that doesn’t separate. To achieve this consistency using real cheese, make a roux first from butter and flour. This binds the dip and ensures a smooth texture. You can dress it up by adding chorizo along with paprika for a smoky flavor. Serve warm with tortilla chips or, for a lighter twist, with raw vegetables. Don’t forget to occasionally stir the mixture to keep it from developing a skin. Here’s our chef-y version of a Tex-Mex favorite.
Chile Con Queso
1 cup whole milk or half-and-half
2 Tbsp unsalted butter
½ onion, diced
1 serrano or jalapeño pepper, seeds removed and diced
1 Tbsp smoked paprika
2 Tbsp flour
6 cups shredded Monterey Jack cheese (or sharp white cheddar or Colby)
¼ cup chorizo, chopped
1 tomato, peeled, seeded and diced
¼ cup sour cream (optional)
Salt to taste
Heat the milk over low heat in a saucepan; do not boil. Melt the butter in a separate saucepan on medium-low heat; add the onion, pepper and paprika; cook until vegetables are soft, about five minutes. Add the flour and whisk, cooking mixture for about a minute. Add the milk slowly, whisking constantly; cook until mixture thickens (about 5 minutes).
Lower heat and add the cheese in batches, stirring with each addition, until cheese is thoroughly melted into the mixture. Stir in the chorizo and tomato.
For extra richness, add the sour cream and stir. Serve hot right out of the pan or transfer to a bowl.
RCI affiliated resorts near San Antonio include:
Silverleaf’s Hill Country Resort 1029Views of Canyon Lake, outside San Antonio. 17545 FM 306, Canyon Lake
Member Review: “Deer came right up to the resort every evening.”
“Easy check in and out. Staff was very friendly.”
For complete member reviews (as member reviews have been condensed) and additional resort listings, visit RCI.com or call 800-338-7777 (Weeks) or 877-968-7476 (Points). Club Members, please call your specific Club or RCI telephone number.
Non-RCI affiliated resorts:
Hotel Havana1015 Navarro St.; 210-222-2008; havanasanantonio.com; doubles from $106 a night
Mokara Hotel & Spa212 W. Crockett St.; 866-605-1212; mokarahotels.com; doubles from $320 a night
- NOTE: Information may have changed since publication. Please confirm key details before planning your trip.
- Published: Fall 2014