Chile con queso is traditionally made with processed American cheese or Velveeta in the States which gives this dip an extra gooey texture. I love to make mine with aged extra sharp cheddar and monetary cheese instead, for a more complex deeper flavor.
1 Tbsp butter
2 Tbsp diced onions
1 clove of garlic crushed
2 jalapeno or serrano peppers diced
1 small Roma tomato diced
11/2 Cup half and half
21/2 Cups a mix of aged extra sharp cheddar and monetary cheese shredded
1 Tbsp cornstarch
1/4 tsp of each: onion powder, garlic powder and cumin powder
Salt to taste
1 Tbsp of chopped cilantro for garnish
Mix the cheese with the cornstarch well.
On medium heat, place 1 butter in a medium sauce pan, add the onions and sauté till translucent.
Add the garlic and the jalapeño or Serrano peppers and sauce for another 30 seconds.
Add the spices, onion, garlic and cumin powder and stir another 10 seconds.
Add the tomatoes and stir for another 40 seconds.
Add the half and half and mix well till warm/hot.
Add the cheese snd stir well till the cheese melts and the mixture becomes smooth.
Add salt to taste and stir till mixture thickens and comes to boil.
Garnish with cilantro and serve immediately.