Chile Con Queso

posted by Red & Fiery

  • 2 tbsp olive oil
  • 1 red onion, chopped finely
  • 175 g/6 oz frozen vegetarian mince
  • 4 anaheim/jalapeno/birdseye chillies, deseeded or chopped
  • 1 tin chopped tomatoes
  • 150 ml/ 1/4 pint single cream
  • 450 g/1 lb cream cheese
  • sea salt to taste
  • freshly chopped coriander or flat-leaf parsley, to garnish

Heat the oil in a large frying pan, add the onion and cover the pan with a lid. Soften the onion over a gentle heat for about 10 minutes, stirring occasionally. Add the mince and cook, stirring, for 5 minutes. Add the chillies and tomatoes, and simmer without a lid for about 10 minutes.

Mix the cream into the cream cheese and beat until smooth. Add to the pan and stir over a medium heat until hot. Season to taste. Allow the chilli to cool slightly before serving.

Garnish with chopped coriander or parsley, and serve with warm tortilla pieces or tortilla chips on the side.

This page last modified