Ingredients:

 

6 T butter

1/2 cup flour

1 medium sweet onion

3 cloves garlic

8-10 hot jalapeno slices

1 quart (plus) milk

1 t fresh ground pepper

1/2 t liquid habanero chile sauce

Dash of nutmeg

6-8 oz each sharp cheddar, pepper jack, smoked Swiss and co-jack cheese cubed.

 

Directions:

1.  Melt 6 T butter in a large soup pot.

2. Add chopped onion, jalapenos and pressed garlic, sautéing until soft.

3. Grind 1 t each fresh pepper and sea salt into pot.

4.  Stir in flour creating a paste.

5. Add milk slowly, a cup at a time, while roux thickens.

6. Add cheese chunks, a few at a time, and stir until melted.

7. Place a tortilla in a bowl and pour the CCQ in to serve.

Yield: About 7 cups

 

 

Cook's Tip: For smoother CCQ, whip with a beater before serving. er cheeses like smoked provolone or gouda, 2 year sharp white cheddar, Colby, brick or farmer’s cheese.

Add cayenne for extra spice.

CCQ Chili con Queso

From the Belle Isle Inn and Pampered Chef Consultant Tia Bellisle