My cooking slump continues. I've been living out of a suitcase for the past two weeks, but this afternoon I'm moving into a new apartment in Santo Domingo. It even has a little oven! I can't wait to chop, dice, bake and cook again. Last night, I started thinking about all of the things I want to make when I'm back in the kitchen and I came across some pictures of a failed attempt at chile con queson turned into a successful mac and cheese. This probably won't be my first meal in my new apartment, but I sure wish I had some to eat for breakfast right now...
I was trying to make Homesick Texan's Chile Con Queso. I'm pretty sure I added the cheese too quickly, because my queso was not smooth or creamy. In denial, I tried to dip a few chips in it, but they all broke. Then I tried thinning it out with some milk. But the queso remained 'undipable'. The consistency was wrong, but the taste was great so I boiled some pasta, mixed it in and voila--chile con queso mac and cheese!
Chile Con Queso Mac and Cheese
Ingredients: 1/2 onion diced (about 1/2 cup) 4 cloves of garlic minced 3 Serrano peppers diced 3 jalapeno peppers diced 2 tablespoons of butter 2 tablespoons of flour 1 cup of milk 6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack 1/2 cup of cilantro, chopped 2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season) 1/2 cup of sour cream Salt to taste
Pasta (I used one box of bow-tie pasta]
Tortilla chips (optional)
- Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
- Add the garlic and cook for another minute.
- Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
- Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
- [Note: here's where I messed up the chile con queso and made it too thick. If you want it to be thicker (or you're impatient like me), you don't need to add the cheese so slowly...if you want something to dip chips in, then sloooooowly, add the cheese.] Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
- Stir in the sour cream.
- Add salt to taste.
- Boil water and cook the pasta. After draining the pasta, mix it into the chile con queso.
- Throw in a few tortilla chips to add a little crunch and make yourself feel better about your failed attempt at chile con queso!