| 词条 | Chile con queso |
| 释义 |
| name = Chile con queso | image = Chili con queso (cropped).jpg | image_size = 300px | caption = A bowl of chile con queso served with tortilla chips as an appetizer in a Tex-Mex restaurant | alternate_name = | country = | region = | creator = | course = Appetizer or side dish | type = Dip | served = | main_ingredient = Cheese (often Velveeta or other processed cheese, Monterey Jack or cream cheese), cream, chili peppers | variations = | calories = | other = }} Chile con queso[1] (Spanish for "chile with cheese"), sometimes described simply as queso, is an appetizer or side dish of melted cheese, or more usually, a pasteurised processed cheese food product such as Velveeta, and chili pepper typically served in Tex-Mex restaurants as a dip for tortilla chips. BackgroundChile con queso (also spelled chili con queso) is a part of Tex-Mex and Southwestern cuisine, originating in the northern Mexican state of Chihuahua[2] as a version of Queso chihuahua and Queso flameado.[3] Chile con queso is predominantly found on the menus of Tex-Mex restaurants in the southwest and western United States.[4] IngredientsChile con queso is a smooth, creamy sauce, used for dipping, that is made from a blend of melted cheeses (often Velveeta or another processed cheese, Monterey Jack or cream cheese), cream, and chili peppers;[5][6] the latter sometimes in the form of the canned tomato and chile pepper mix sold by Ro-Tel.[7] Many restaurants serve chile con queso with such added ingredients as pico de gallo, black beans, guacamole, and ground beef or pork. ServingChile con queso is a warm dish, heated to a desired temperature. Chile con queso can be eaten with tortillas, tortilla chips, or pita chips which are thicker than regular tortilla chips.[8][9] It can also be used as a condiment on fajitas, tacos, enchiladas, migas, quesadillas or any other Tex-Mex dish. While Tex-Mex restaurants often offer chips and salsa free of charge, queso is usually offered for an additional charge. It can be made with various cheeses. Usually it is white or yellow in color. Although chile con queso is commonly called "queso", it should not be confused with "cheese dip," which is specifically cheese without the peppers{{fact|date=December 2018}}. See also{{Portal|Food|Texas}}{{div col|colwidth=30em}}
References1. ^Patricia Gonzalez La Gran Riqueza de la Cocina Mexicana 1999 Page 62 "Chile con queso de Nuevo León 6 chiles verdes serranos 4 jitomates 1 cebolla 1 queso fresco de vaca sal al gusto.. " 2. ^{{Citation | title=Food in Motion: The Migration of Foodstuffs and Cookery Techniques - Oxford Symposium 1981 | editor = Alan Davidson | year= 1981 | publisher= Prospect Books | volume = | location= London | isbn= 0-907325-07-6 | page= 274 | url= https://books.google.com/?id=zcNdB_sl2JkC&pg=PA274&dq=origin+of+chile+con+queso#v=onepage&q=origin%20of%20chile%20con%20queso&f=false | accessdate = 27 May 2013}} 3. ^{{Citation | last = Cook | first = Allison | title = Why chile con queso matters | newspaper = Houston Chronicle| page = | date = 24 December 2009 | url =http://www.chron.com/life/article/Why-chile-con-queso-matters-1604598.php | archiveurl = https://web.archive.org/web/20120426030448/http://www.chron.com/life/article/Why-chile-con-queso-matters-1604598.php | archivedate = 26 April 2012 | accessdate = 27 May 2013}} 4. ^{{Citation | last = | first = | title = Oxnard Forty League Members Entertain Remainder of Club With Spanish Dinner | newspaper = Oxnard Press-Courier| page = 6| date = 3 April 1957 | url =https://news.google.com/newspapers?id=vcVdAAAAIBAJ&sjid=Ul4NAAAAIBAJ&pg=5560,3079607&dq=chile+con+queso&hl=en |accessdate = 22 March 2011}} 5. ^{{Citation | last = Brownstone | first = Cecily | author-link = | last2 = | first2 = | author2-link = | title = Chili con Queso Tasty Dip | newspaper = Spokane Daily Chronicle | page = 27 | date = 27 June 1972 | url =https://news.google.com/newspapers?id=LqNYAAAAIBAJ&sjid=nvgDAAAAIBAJ&pg=7378,3274291&dq=chili+con+queso&hl=en | archiveurl = | archivedate = | accessdate = 22 March 2011}} 6. ^{{Citation | last = Vincent | first = Zola | title = Informal Lunch, Supper Ideas Come From Mexico Kitchens| newspaper = Lodi News-Sentinel| page = 36 | date = 18 April 1959 | url =https://news.google.com/newspapers?id=M6IzAAAAIBAJ&sjid=kO4HAAAAIBAJ&pg=6627,1798246&dq=chili+con+queso&hl=en | accessdate = 22 March 2011}} 7. ^{{Cite web |url=http://www.slashfood.com/2009/09/02/que-es-queso-and-why-are-texans-so-enamored-with-it/ | author= Jose Ralat Maldonado |title=Qué Es Queso and Why Are Texans So Enamored With it? |work= Slashfood |accessdate=2014-06-17 |publisher= Kitchen Daily Food Group/AOL, Inc. |date= 9 September 2009 | archiveurl=https://web.archive.org/web/20090904212111/http://www.slashfood.com/2009/09/02/que-es-queso-and-why-are-texans-so-enamored-with-it/ |archivedate = 9 September 2009}} 8. ^{{cite book | title = QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip | author= Lisa Fain |publisher = Potter/Ten Speed/Harmony | location= |url = https://books.google.com/books?id=O27RDQAAQBAJ&pg=PA86&dq=queso+with+pita+chips&hl=en&sa=X&ved=0ahUKEwieypTXkZvXAhXM7IMKHfo_BV4Q6AEIJjAA#v=onepage&q=queso%20with%20pita%20chips&f=false | date = 2017 | pages = 86–87 | isbn = 9780399579523 | accessdate = 31 October 2017 }} 9. ^{{cite web |url= http://www.newyorkstyle.com/best-dips-for-pita-bread-and-pita-chips/ | title= Best Dips for Bread and Pita Chips | author1 = New York Style| date = 22 April 2013 | newspaper = | accessdate= 31 October 2017 |publisher= B & G Foods, Inc.}} External links
9 : Appetizers|Cheese dishes|Chili pepper dishes|Cuisine of the Southwestern United States|Cuisine of the Western United States|Dips (food)|Mexican cuisine|New Mexican cuisine|Tex-Mex cuisine |
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