I made a lot of chile con queso. Too much maybe? Yeah probably too much. It’s got all cold and congealed and looks gross. Here is the recipe because it was super good.
70 grams butter
1 Teaspoonish of cumin, paprika, tumeric, ground corriander, chilli if wanted
1/4 cup flour
2 cups scalded milk
2 cups shredded cheese (I used tasty and that kraft cheddar that stays on a shelf and doesn’t go off because it melts so well)
PROCEDURE: heat up yo milk, melt the butter and the spices and then put the flour in and cook it till it gets some colour, roux style. Then add the milk bit by bit then mix the shredded cheese handful by handful in until its all melted and smooth.
ANYWAY I made about double this and I roux making so much.
