Back in Texas, before we were vegan, or even vegetarian for that matter, David was supremely fond of Chili con Queso, cheese sauce with chilies. Having grown up near the border, he tends to be particularly fussy regarding Mexican-style food - especially this cheese sauce.
I have been working on making a cheese sauce that does not utilize commercial brands of cheese such as Follow Your Heart and Daiya and still tastes like cheese; this is just what I have come up with. David was extremely happy and satisfied with this recipe, and if you have fond memories of creamy, velvety, cheese sauce, I encourage you to give this a try.
The sauce is great as is, but because he was a dedicated fan of the Chile con Queso, I made this version with diced tomatoes and diced chilies.
The recipe uses roasted red peppers, which have a tendency to mold before being used all up, so after giving this recipe a try and deciding that it will be a regular meal ingredient, measure out your three tablespoons portions into ice cube containers or just mounded on a cookie sheet. Freeze and move the frozen mounds of red pepper into a freezer bag. Thaw a portion a bit before making a batch of the sauce and you won't again be reaching into your fridge only to find ruined red peppers.
We wound up licking the bowl clean and making it a requirement that the kids learn how to make this in order to ensure them a more delicious future. The sauce is easy enough to make and truly worth the effort.
olives, onions, jalapeno, lettuce, avocado: $2.50
tomato and chili: $2
Total to make 5 servings: