Marjorcan Chili Con Queso

by Billy Ray Bradford
CheeseOnce upon a time when I lived in the wild west hills outside of Austin, Tx, a dear friend passed on this recipe for Chili Con Queso. It was passed down in his family for 300 years from the island of Majorca. The first time we all tried this, it was so addictive, we finished it and couldn't eat dinner. Watch out, this is dangerous!

1 Large Onion (diced)
4 cloves of garlic (cut and diced)
Five stewed tomatoes and non-hot green chilies or 1 can of whole tomatoes with green chilies' (Ortega)
3 Tbsp of Chili Powder
1 tsp of Cumin
1/2 tsp of Oregano
2 Tbsp of flour
Safflower oil
3/4 lb of cubed mixed cheese (mozzarella, yellow and white cheddar)

Saute' the onion and garlic in oil using a deep pan (preferably cast iron) till soft or translucent. Make sure not to burn the garlic, we are not in any hurry. Add the flour, scraping the bottom with a wood spoon so not to burn. Scrape till entire mixture is dry and browning. Add the tomatoes, spices and stir till fully mixed. Let it cook till it thickens a little. Add the cheese a few cubes at a time, constantly stirring to melt the cheese. Keep adding cheese and stirring till it is a smooth consistency. Top with chopped parsley or green onion tops.

Serve hot in a bowl with lots of hard chips surrounding the dish.  A robust Cabernet Sauvignon or Petit Syrah would top this dish off quite nicely. ..