Chili Con Queso

Tex-Mex is the best food ever!!!
(end of story-no arguments taken, in my opinion only)

In our fair city, there is a super-duper fabulous tex-mex restaurant named

The food is so delicious,
the margaritas are decadent and strong,
and the atmosphere is lively and loud.
It is definitely a hot-spot in our city.

Not only do they have great steaks, fajitas, and enchiladas,
they have a white cheese queso that is a must for any visitor.

I tried my best to replicate it, but am not exactly on the money.
Something is missing, but I think it's a close second.
Either way, you won't be disappointed.

Chile Con Queso
(tyring to duplicate Superior Grill)

1/2 stick butter
3 tablespoons chopped onion
2 tablespoons flour
1 can rotel tomatoes
2 jalapenos, diced
2 (12 ounce( cans evaporated milk
24 ounces shredded Monterey Jack cheese

In a large saucepan, melt butter and add the onions.  Cook until softened.  Add the flour and stir until combined.  Add the tomatoes, jalapeno, and the milk.  Allow the mixture to heat all the way through, but do not boil (this would scorch the milk).  Remove the mixture from heat and add the cheese.  Stir until melted.

Serving suggestion--Place the queso in individual serving dishes and place under a broiler on high for a few minutes or until the cheese starts to brown and bubble.  Garnish with additional jalapenos if desired.

You can find a Superior Grill in any of these locations--



  1. Hey, Sabrina! What's missing from your version? Can you pinpoint the flavor that Superior has? I'm on a Hatch chile kick right now - maybe if you chopped some roasted, peeled Hatch chiles & added that?

  2. Hatch chiles are grown in Hatch, N.M. (go figure). They're very seasonal - they're in the grocery stores right now, & aren't expensive at ALL. They're kind of like a poblano, mildly hot, but nowhere near as hot as a jalapeno. They add a wonderful flavor & warmth to whatever they're in. I've started using them in my guacamole & pico de gallo. I bought tons from Albertson's, roasted them on the grill, peeled & seeded them, then froze them in a gallon ziplok. They kind of stick together (I'm not organized enough to individually freeze them), but you can partially thaw the block & slice off as much as you'd like. Try them - I think you'll like them!

  3. Sounds like a winner to me. Look-alike or not. Goin' on the pinboard again...

  4. What's that noise!!!! It's my arteries clogging, this looks really yummy and delectable I want to dive right in.


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