Regional Specialties #SundaySupper...Featuring Loaded Tex-Mex Chile con Queso

The theme for this week's #SundaySupper is Regional Specialties. Our hostess Sue from A Palatable Pastime asked us to share foods that are specialties in our part of the country. There are many foods that are staples here in Texas, including: BBQ, chicken fried steak, and chili. Since I live in San Antonio, I decided to share my personal spin on a classic Tex-Mex appetizer: chile con queso. Queso is an addictive melted cheese dip that pairs perfectly with crispy tortilla chips. It's typically made with easy-to-melt processed cheese, green chiles, and diced tomatoes. My Loaded Tex-Mex Chile con Queso takes this local specialty to new culinary heights -- and there's not a speck of processed cheese in sight!

My hearty, chunky chile con queso is flavored with spicy Mexican chorizo sausage, aromatic veggies, diced tomatoes, and a shot of tequila for fun. It's super creamy thanks to the addition of two kinds of cheese. Then, just before serving, this moderately spicy queso is topped with a generous amount of chunky avocado-pico de gallo salsa. This hearty queso is best served with sturdy tortilla chips and warm flour tortillas for dipping. It basically combines the best flavors of chile con queso and guacamole into one delicious bite!

Loaded Tex-Mex Chile con Queso

a Weekend Gourmet Original

Ingredients:

• 1/2 cup total of chopped onion, bell pepper, and celery [NOTE: I used a pre-chopped veggie blend from the Produce department]
• 1 tbs. olive oil
• 1/3 lb. bulk Mexican chorizo sausage
• 2 ounces cream cheese
• 3/4 cup diced tomatoes with green chiles, well drained
• 1 tbs. tequila (optional)
• 1 cup + 1/2 cup colby jack cheese
• 1/3 cup milk
• 1 tbs. chopped cilantro
• Salt & pepper to taste
• 1/2 cup purchased pico de gallo (mixture of diced tomatoes, onion, cilantro, and jalapeno)
• 1/2 large avocado, diced
• Tortilla chips and warm flour tortillas for serving

Directions:

Step 1: Preheat oven to 375. Add the olive oil to a small, deep oven-proof skillet. Heat the skillet over medium heat until hot, then add the onion/bell pepper/celery mixture. Cook until softened, then add the chorizo. Cook the chorizo unti combined with the veggies and browned, breaking it up well. I used very lean pork chorizo, but be sure to drain the fat at this point if your chorizo is fatty. Add the cream cheese and tomatoes and cover. Cook for 5 minutes, until the cream cheese is melted. Add salt and pepper to taste.

Step 2: While the sausage-cream cheese mixture is cooking, add the pico de gallo to a small bowl. Add the diced avocado and a bit of salt. Carefully stir with a fork just until combined, breaking up the avocado as little as possible. Set aside in fridge until ready to serve.

Step 3: Remove the lid and stir to combine the melted cream cheese and tomatoes with the chorizo mixture. Add 1 cup of the shredded cheese, the tequila, and milk. Stir with a whisk until the cheese is melted and completely incorporated into the queso mixture. Top the center of the queso with the remaining 1/2 cup of shredded cheese and sprinkle with the cilantro. Bake until the queso is bubbly and the cheese on top is melted and starting to brown.

Step 4: Immediately before serving, carefully spoon the reserved chunky avocado salsa on top of the cheese in the center of the queso -- it acts like a platform to help keep it from sinking to the bottom of the skillet. Serve with the warm queso with tortilla chips and warmed flour tortillas.

OMG...this dip is chile con queso on steroids! Every bite is fully of chunky goodness: spicy and savory chorizo, veggies, gooey melted cheese, and that divine avocado-pico topping. This queso makes an excellent starter for Spring and Summer entertaining, but we've been known to make a meal out of a skillet by spreading it on warm flour tortillas and rolling it up into taquitos. Sangria or a margarita is a perfect accompaniment...as is sweetly tart limeade. I hope you'll give my Loaded Tex-Mex Chile con Queso a try for your next fiesta! I also hope you'll check out all of the great regional specialties that the rest of this week's #SundaySuper participants are sharing. The recipes represent every region of the U.S. -- and beyond!

Appetizers:

• Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
• Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
• New England Style Stuffed Clams by Caroline’s Cooking

Beverages:

• Brandy Old Fashioned by Curious Cuisiniere
• Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog

Breakfast:

• Breakfast Empanada Casserole by Simply Healthy Family

Salads:

• Pittsburgh Steak Salad by Seduction in the Kitchen
• Homemade Ranch Dressing by My Imperfect Kitchen
• Tupelo Honey Key Lime Vinaigrette by Family Around the Table

Sauces:

• Alabama White Barbecue Sauce by Cookin’ Mimi

Side Dishes:

• Delaware Crabs by Delaware Girl Eats
• JoJo Potatoes by A Mind Full Mom
• Long Beans with Coconut by Food Lust People Love
• Old Bay Cauli-Tots by Cupcakes & Kale Chips
• Southern Collard Greens by Magnolia Days

Soups:

• Mohawk Corn Soup by kimchi MOM
• Steve’s Famous Maryland Crab Soup by Monica’s Table

Main Dish:

• Amish Chicken and Noodles by Palatable Pastime
• Boiled Lobster with Drawn Butter by Taste And See
• Bison Steaks with Cranberry Chimichurri by Tramplingrose
• California Beer Steamed Shrimp by Nosh My Way
• Avocado BLT Sandwich by Brunch-n-Bites
• Cali Inspired Fish Tacos by Sew You Think You Can Cook
• Cheesy Tex Mex Enchiladas by The TipToe Fairy
• Cola Marinated Steak Tips by Hardly a Goddess
• Corn and Bacon Chowder by Moore or Less Cooking
• Crab-Stuffed Artichokes with Spicy Aioli by Culinary Adventures with Camilla
• Deep Fried Pizza Roll by Grumpy’s Honeybunch
• Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
• Copycat Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
• Homemade Quebec Maple Baked Beans by She Loves Biscotti
• How to Make Vegetable Lumpia by Asian In America
• Italian Hot Dog by Simple and Savory
• Mom’s City Chicken by My Life Cookbook
• North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
• Philly Cheesesteak Calzones by Baking Sense
• Polish Boy Sandwich by Renee’s Kitchen Adventures
• Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
• Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
• West Michigan Wet Burritos by Wholistic Woman

Desserts:

• Upside Down Angel Food Cupcakes by Cooking With Carlee
• Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
• Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
• Carob Cherry Crumb Bars by Pies and Plots
• Florida Key Lime Cream Pie by The Crumby Cupcake
• Fried Biscuits by Angels Home Sweet Homestead
• Gooey Butter Cake from Saint Louie! by Our Good Life
• Homemade Butterscotch Krimpets by The Redhead Baker
• San Jose Burnt Almond Cake by Eat, Drink and be Tracy
• Shoofly Pie by Cindy’s Recipes and Writings
• Spanish Bar Cake by Get the Good Stuff!
• Hoosier Sugar Cream Pie by That Skinny Chick Can Bake

Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

Be sure to join the #SundaySupper conversation on Twitter all day today! We tweet throughout the day, and we share recipes from all over the world. Our weekly chat starts at 7:00 pm ET / 6:00 CST. Be sure to follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, simply visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement?  It’s easy! You can sign up by clicking here: Sunday Supper Movement.