Bob Armstrong Chile Con Queso

Bob Armstrong Chile Con Queso

‘A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.’

Ingredients

Picadillo

  • 1 tablespoon vegetable oil
  • 1 pound ground beef chuck (20% fat)
  • ½ medium onion, chopped
  • ½ green bell pepper, chopped
  • 2 garlic cloves, grated
  • Kosher salt, freshly ground pepper
  • 1½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 cup chicken stock or low-sodium chicken broth

Queso And Assembly

  • 3 tablespoons unsalted butter
  • ½ medium onion, finely chopped
  • 1 large poblano chile, chopped
  • 3 jalapeños, finely chopped
  • 2 garlic cloves, grated
  • 2 medium tomatoes, chopped
  • Kosher salt
  • 2 tablespoons all-purpose flour
  • 1½ cups (or more) milk
  • ½ pound Monterey Jack cheese, grated
  • ½ pound sharp cheddar cheese, grated
  • Pico de Gallo, Guacamole, sour cream, chopped chives, chopped cilantro, and corn chips (for serving)

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