Rezept für den von den 'Amis' so heiss geliebten Chili-Kaese-Dipp 'Chile con Queso'

, was auf Mexikanisch / Spanisch nichts anderes heisst wie 'Chilli mit Kaese'.

Ein Rezept vom Kanton Zürich, aus der Schweiz (Swiss, Svizzera, Switzerland) und den USA, aus Amerika, ursprünglich Mexiko.
Winterthur - in der Nordostschweiz
Ein Rezept für alle die es lieben, scharf zu essen. Achtung "Hot Spice"! Vorsicht, sehr scharf! Cheddar wird in diesem Rezept nicht verwendet.

Wellcome to the Website "Chili con Queso Swiss Style"

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Recip: Swiss Variant to the dipping sauce "Chili con queso"

special Chilli-cheese-dip "chile con queso" for 3 - 4 people

Logo Chilli, Chile, Chili

10 minutes
Cooking time:
15 minutes
Total about:
25 minutes


30 g
-  butter or clarified butter, or an alternative
-  margarine or other fat (walnuts, safflower or sunflower oil, etc.)
2 - 3
-  spring-onion or shallots, or alternatively
-  1 medium-sized white or red vegetables onion
2 - 3 garlic cloves,  peeled, slightly crushed (not hack)
1 small carrot (about 50 - 70 g) finely grated
180 g    natural yogurt
120 - 140 g   grated Sbrinz (Swiss hard cheese) cheddar, it would be original Recipe
1 teaspoon   cornstarch (cornflour or potato starch)
30 - 40 gr Swiss goat cheese, fullfat or 3/4 fat, break into pieces by hand
2 1/2 dl milk or milk-water mixture
1 tablespoon balsamic vinegar of Modena
1 teaspoon

-  dried, crushed chili peppers (or more to taste) or alternatively
-  Fresh complete chillies or peperoncinis, cut into thin strips.
   Amount and degree of severity according to taste
1 teaspoon ground coriander seeds
a little nutmeg
1 teaspoon
- dried parsley or alternatively
- 1/2 bunch fresh parsley, finely chopped
1 tablespoon chilli sauce
1 tablespoon ketchup
1 bag

- tortilla chips (nachos), natural or sweet peppers, or alternatively
- Cut into sticks, raw vegetables, such as Carrots, celery, sweet peppers,
  kohlrabi (German turnip), radish, cucumber for salad or others



Melt butter in a pan.
Attention! Can not be too hot, not the butter may be brown!

Add the chopped shallots / onions and saute the garlic until translucent.

Grated carrot and briefly sauté.

Add the yogurt to warm up and leave.

Add the grated Sbrinz with the cornstarch mix and add the goat cheese
also enter into chunks and melt it all slowly.

Gradually add the milk and stir until a smooth dough.

At last, the chili peppers, coriander and nutmeg, the chilli sauce and the ketchup
to give a low flame for 8 - 10 minutes to stand.

Instead of chilli sauce and ketchup, you can also peeled and finely chopped hot
sweet peppers and peeled and diced tomato or  tomato out of the canning use.
But then one should with a little honey or brown sugar for sweetness, the necessary,



Enjoy the fresh sauce is still warm, the tortilla chips or vegetable sticks
to dip into the sauce.


*** bon appetit ***


Chili con Queso to Pasta


The "chili con queso - Swiss variant" is also great for pasta, polenta and pancake
be used ...

"Mmmmh! It's so good!"



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