Emeril’s Con Queso
2 tablespoons oil
1 cup chopped onions
1 teaspoon Essence of Emeril (or other seasoning)
1 cup chopped seeded tomatoes (optional)
1 teaspoon minced garlic
8 ounces white cheddar cheese, shredded (about 2 cups)
8 ounces monterey jack cheese, shredded (about 2 cups)
1 cup canned chopped mild green chilies
3 tablespoons sour cream
1 teaspoon white pepper
1/4 teaspoon salt
Heat oil in a medium saucepan over medium high heat until hot, about 1 minute.
Add onion and Emeril’s and cook, stirring, until soft, about 5 minutes.
Stir in the tomato, if using, and garlic and cook, stirring, for another 2 minutes.
Reduce the heat to medium-low and add the cheeses and chiles.
Cook, stirring constantly, until the cheese melts, about 2 minutes.
Stir in the sour cream, white pepper and salt and serve immediately with tortilla chips.