The response to the Cheese+Champagne Super Bowl Cheese Challenge was overwhelming! That is, if you consider one submission to be overwhelming. Regardless, we were thrilled that C+C reader Sharla-Jannett Cameron decided to participate by posting her recipe for chili con queso. I made the recipe on Sunday and thought it was quite good, though it cooled rather quickly because I scooped it into a shallow serving dish rather than a deep one.

Chili con Queso

30 g butter (about 2 tbsp)
4 scallions, ends trimmed, finely chopped
1 or 2 garlic cloves, crushed
1/2 tsp pico de gallo
1/2 cup sour cream
1 1/2 cups coarsely grated cheddar (the sharper the better)
1 tbsp drained sliced  jalapeño peppers, finely chopped
2 tbsp chopped fresh cilantro

Melt the butter in a medium saucepan over low heat. Add the scallions and garlic, and cook for 1 minute or until scallions softens slightly. Add the chili powder and cook, stirring, for 30 seconds.

Stir the sour cream into the scallion mixture. Add the cheddar and cook, stirring, for 2-3 minutes (try not to cook it for longer than 4 to 5 minutes if you can – depending on the cheese it can start to separate) or until the cheddar melts. Stir in the  jalapeño and cilantro. Transfer to a heatproof serving bowl and serve with chips or whatever you’d like.

My one beef with the recipe is that the ingredients list calls for pico de gallo, but the recipe doesn’t say what to do with it. Instead, it includes chili powder. Sharla, perhaps you could let us know which ingredient is correct? Thanks for entering the 2009 Super Bowl Cheese Challenge!

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