Ninfa’s Chili Con Queso

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Immature jalapeno capsicum annuum var annuum

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It was a very sad  day for us when we returned to Austin to find out that our favorite Mexican Cantina had closed and was only available in Houston, a city we avoid like the plague. So when their recipe for their Queso became known, we tried it and found it to be a comforting part of Austin in Jeffersonville. Even though we now have a Chuys ( a Tex Mex restaurant that started in Austin), it is good, but we are still praying for a Ninfa’s!

1 Cup of milk

1 1/2 lbs Velveeta

1/2 Cup of half and half

2 1/2 oz grated cheddar

1 oz diced green pepper

1/2 oz diced jalapenoes

1 oz diced onion

1 oz diced celery

3 1/2 oz diced tomatoes

1 oz pickled jalapeno

2 sprigs of fresh cilantro

1. Place milk, half and half and Velveeta in a heavy bottomed saucepan or on top of a double boiler, cook over low-medium low until melted. Add the cheddar, stir until melted.

2. Lightly saute the pepper, onion and jalapeno in a little butter.

3. Add the tomatoes, pickled jalapeno, cilantro and celery and the saute mix into the cheese mix

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One Response to “Ninfa’s Chili Con Queso”

  1. Arlene Jazdyk Says:

    I was very happy to find the recipe. I had a copy given to me by Ninfa herself at a Foley’s Almeda Mall Dept. Store presentation in the 1980’s. I had the recipe in my old computer but it didn’t
    get transferred to my new computer. I was unsure about the amounts of liquid and cheeses although by now I should know it by heart

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