GMA Recipe: Chili con Queso with Homemade Corn Tortilla Chips

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Chili con Queso with Homemade Corn Tortilla Chips
From chef and author Emeril Lagasse
January 23, 2004

Chili con Queso with Homemade Tortilla Chips

It's hot and it's zesty! Emeril Lagasse kicks up winter a notch. Perfect for a party.

Ingredients

1/2 pound fresh Poblano or Anaheim chilies

2 tablespoons vegetable oil

1 cup chopped white onions

1/4 teaspoon cayenne

2 tablespoons all-purpose flour

1 large tomato, peeled, seeded and diced

1 cup heavy cream

1 and 3/4 cups grated cheddar cheese

1 cup grated Pepper Jack cheese

Homemade Corn Tortilla Chips

Directions

1. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.)

2. Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.

3. In a large pot, heat the oil over medium heat. Add the onions and cayenne and stir until very soft, about 6 minutes. Add the flour and stir for another 2 minutes. Add the tomatoes and chopped chilies, and cook for 1 more minute. Slowly begin to add the cream and stir until it's thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated.

4. Remove from the heat and adjust the seasoning to taste. Serve immediately with Homemade Corn Tortilla Chips.

Yield: 6 servings

Recipe courtesy of Emeril Lagasse, copyright 2004.