We seem to be having Cinco de Mayo week rather than just a day here at the Frugal household! Really, the three previous posts are all leading up to this very special recipe, Bob Armstrong Chile con Queso. What can I say? This is a masterpiece. I wish I could have gotten this recipe to you before the holiday, but make it anytime or pin it for later!
Bob Armstrong Chile con Queso is no ordinary cheese dip…it’s a velvety smooth melty cheese sauce punctuated by poblano peppers, jalapeno, tomato and onion all lovingly napped over a Picadillo (or in this case my Family’s Favorite Taco Filling) and then that’s topped off with Guacamole, Pico de Gallo, and Sour Cream!
About Bob Armstrong Chile con Queso:
There’s a whole story behind this dip, named after Bob Armstrong, a Texas personality. The Dip is fondly referred to as “The Bob” and people seem to go nuts over it. I know we did. There are a few different recipe variations and some use American cheese, but I adapted one and use Colby and Jack.
Not that I won’t dip into the American cheese now and then, like for my Original Cheese Zombies or my all time fave Cheesy Chicken Noodle Casserole or an occasional grilled cheese…but those little escapades are far and few between. It’s all personal taste, but I really like the combo of the sharper Jack and the melty Colby.
Besides this dip is so special, you’ll want to make the BEST queso to top it off!
Making Bob Armstrong Chile con Queso:
Now, as you can see, Bob Armstrong’s Chile con Queso Dip is a bit of an extravaganza. A lot of recipes rolled into one – so it could potentially be a super pain to make. Make it easy on yourself and serve tacos a day or two ahead (make extra and stash some away for this) and do the same with the Pico de Gallo.
Then all you’ll need to do to make your “Bob” is mash up the Best Guacamole (you’ll have extra) and whip up that cheese sauce. Oh that cheese sauce – I could just inhale it! Those “planned leftovers” make this masterpiece a bit more doable.
If you’re going to have a crowd, you’re going to want to make more of this. I’d say to prepare everything ahead, double or triple, or more, and then play restaurant chef. Whip out dishes of this as the ones circulating go low.
Saving Money on Bob Armstrong Chile con Queso:
You can’t go wrong making this when you see tomatoes & avocados on sale, although with the fresh ingredients it’s a little harder to plan for. You might need to buy both the avocados and tomatoes a bit ahead so they can ripen on your counter.
You’ll want to pick up cheese during great sales and stash in your freezer. It gets a little crumbly and isn’t so great for slicing and eating, but is still great in recipes. Sour cream keeps a good long time. Keep it clean, cover immediately and store upside down.Print
Bob Armstrong Chile con Queso
An extravaganza! Piccadillo covered with Queso, then topped with Guac, Pico de Gallo & Sour Cream. Don’t forget the Jalapenos!
- 3 tablespoons unsalted butter
- ½ medium onion, finely chopped
- 1 large poblano chile, finely chopped
- 3 jalapeños, finely chopped
- 2 garlic cloves, minced
- 2 medium tomatoes, finely chopped
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 1½ cups (or more) whole milk
- ½ pound Monterey Jack/Colby cheese, grated
- 1 recipe of Our Family’s Favorite Taco meat or Picadillo
- Pico de Gallo
- 1/2 to 3/4 cups sour cream
- chips for serving
Melt butter in a medium saucepan over medium heat. Add onion, poblano chile, jalapeños and garlic, stirring now and then until tender but not browned, about six to eight minutes. Add the garlic during the last minute or two of cooking time.
Add the tomatoes, season with salt, and continue to cook until juices have evaporated, another three or four minutes.
Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens enough so that a line drawn along the back of a spoon that has been dipped into the mixture leaves a clean edge, about three or four minutes.
Remove from heat and allow to cool just slightly, two or three minutes. Add the cheese in handfuls, stirring until each handful is incorporated and completely melted and mixture is smooth. If the sauce seems too thick, stir in a little more milk.
Spread warm taco meat or picadillo in a 2 quart baking dish. Pour hot queso over meat. Top with a generous scoop each of pico de gallo, guacamole, and sour cream. Sprinkle with red onion, chives and/or cilantro.
Serve hot dip with corn chips.
Queso can be made 1 day ahead. Cover and chill. Reheat slowly before assembling.
Of course I’ll be bringing these tacos to Fiesta Friday, hosted this week by Monika @ Everyday Healthy Recipes and Sue @ Birgerbird. I’ve already seen all kinds of wonderful Mexican & Southwestern food there this week in honor of Cinco de Mayo.