Chile Con Queso

Directions

• Heat oil in a large skillet over high heat.
• Cook beef until just browned, but not cooked all the way through; about 6 minutes.
• Using a slotted spoon, transfer the meat to a bowl, leaving as much fat in the pan as possible.
• Reduce heat to medium and cook onion, bell pepper and garlic, stirring until tender but not browned; about 6 minutes.
• Season vegetables with salt and pepper.
• Add cumin and chili powder and cook for an additional minute.
• Add chicken stock and reserved meat. Bring to a simmer.
• Stir until the liquid is evaporated, scraping up any brown bits from the skillet; about 9 minutes.
• Season with salt and pepper.
• Remove from heat and set aside.
• Melt butter in a medium saucepan over medium heat.
• Cook onion, poblano pepper, jalapeno peppers and garlic, stirring until tender; about 9 minutes.
• Add tomatoes, season with salt and cumin, and continue to cook until juices evaporate; about 6 minutes.
• Stir in flour and cook for an additional minute.
• Whisk in milk, cooking until mixture comes to a boil and thickens; about 4 minutes.
• Reduce heat to low.
• Gradually add cheeses, stirring constantly until cheeses are completely melted and queso mixture becomes smooth. Tip: Add more milk if it’s too thick.
• Spread meat mixture on the bottom of a 2-quart baking dish.
• Pour queso mixture over the meat mixture.
• Top with heaping spoonfuls of your favorite pico de gallo, guacamole and Hiland Dairy Sour Cream.
• Serve hot with tortilla chips.