Chile con Queso y Frijoles

That’s “Mexican Cheese Dip with Beans” for those of us who don’t speak Spanish (and by the way, I don’t speak Spanish … I know a few words … cerveza, queso, chile, frijoles, “Donde es el banos?” and “No habla Espanol” … but that is it!)

I have been craving some good spicy queso all day today … well, queso or bean dip, I wasn’t quite sure which … so I made both! I just put them together in one.

I used to make Chile con Queso with Velveeta or a can of cheddar cheese soup, but I’ve become increasingly more distrustful of the extra preservatives and things they put in pre-packaged foods, so I decided to make one without that pre-made cheesey stuff. Really, it wasn’t much more difficult, and it turned out just as (if not more) delicious than any Queso I’ve made before. It’s a creamy, cheesy spicy dip that would be perfect for Cinco de Mayo or any fiesta … or for a night alone without the kids (which is me tonight … ah! a little solitude is good for the soul sometimes …)

Chile con Queso y Frijoles (Mexican Cheese Dip with Beans)

• 1 Tablespoon extra virgin olive oil
• 1 cup of onion, chopped fine
• 2 cloves garlic, peeled and chopped fine
• 1/4 cup flour
• 1 cup lowfat milk (I used 1%)
• 2 cups shredded sharp cheddar cheese (about 4 oz.)
• 1/3 cup shredded mozzarella cheese
• 1/2 cup roasted, chopped Hatch green chile (I used extra hot, but use mild if you don’t like things too spicy)
• 1/4 cup + 2 Tablespoons of your favorite salsa
• 1 cup refried beans
• 1 teaspoon Red Robin salt (or just add salt to taste)

Directions:

1. In a sautee pan or cast iron skillet, heat the olive oil over medium heat till hot. Add the onion and garlic and sautee for a few minutes until the onion is translucent and soft. (If you like a little “crunch” of onion in your dip like me, reserved half of the onion and add it in later.)
2. Add the flour and stir to coat all the onion and garlic pieces and soak up all the oil.
3. Pour in the milk and whisk to dissolve the flour into the milk. Cook for a few minutes over medium heat, whisking constantly or until you have a thick white sauce.
4. Reduce the heat to medium low and add the shredded cheeses. Stir the cheese into the mixture till it’s all melted, then add the green chile, salsa, beans, and Red Robin seasoning.
5. Serve hot with tortilla chips.

Guess who got her fingernails painted purple at the teenage slumber party last night?

This recipe was shared at Cinco de Mayo Fiesta, Weekend Potluck, Sweet & Simple Sundays, Everyday Mom’s Meals, Trick or Treat Tuesdays, Katherine Martinelli’s Bean Blog Hop and Totally Tasty Tuesdays.