Elizabeth Lambert Ortiz generously lists this recipe under the “Vegetables” category. I love the 1960s. That’s all I can say. And I love this dish.
In my retrospective of Trader Vic’s “Tex-Mex” recipes in Trader Vic’s Pacific Island Cookbook I refrained from including Vic’s recipe for Chile con Queso. So, what changed? Well, there is a significantly different approach to these two ‘quesos.’ Trader Vic seasoned his dip with a heavy dose of white wine, giving it a continental fondu flavour which didn’t quite sit right with my palette. The truth was, it just wasn’t scrumptious. This dish on the other hand pairs a velvety rich cream cheese and heavy cream base with a bright and spicy tomato and chile flavouring. There is something subtle and inviting about this ‘chile con queso’ that the pungent Monterey Jack and white wine of Trader Vic’s just didn’t have. It will be interesting to see if I come across more variations on the Mexican staple in the future.
2 tbsp butter
1 onion, finely chopped
2 tomatoes, peeled, seeded, chopped
1 cup fresh jalapeno chiles, peeled & chopped
8 ounces (1/2 cup) cream cheese
3/4 cup heavy cream
- Saute onions in butter until soft.
- Add tomatoes and chiles and season with salt and pepper. Cook for 10-15 minutes.
- Stir in cream cheese and then stir in cream.
- Serve hot.