Traditional Chile Con Queso for 4-6
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Not eligible for shipping to CanadaPicos’ chile con queso has been bringing in families for more than 36 years! This creamy medium-sharp cheddar and chile-filled blend is great with chips, on top of a rolled enchilada or taco, or as a dipping sauce for tamales!
Chef Arnaldo Richards was raised in Monterey, Mexico, where he began his career cooking at his family’s restaurants. A third-generation chef, he started learning his grandmother’s recipes at age 13, and many of those authentic Mexican dishes and sauces are still on the menu at his legendary restaurant, Picos, which opened in 1984 and remains one of Houston’s most renowned Mexican restaurants.
This package serves 4-6 people and includes:
- 1 lb. of Chile con Queso
- 24 Tortillas, your choice
- Each Corn Tortilla measures 6"
- Each Flour Tortilla measures 8"
- Queso ships frozen with ice packs, may thaw in transit
- Arrives in a cryovac Sous Vide bag that may be kept in the refrigerator, or freezer
- May be kept refrigerated for up to 2 weeks for frozen for up to 6 months
To Serve
- Allow queso to thaw overnight in the refrigerator in its Sous Vide bag
- Boil a large pot of water for multiple bags or a pot that can be filled to cover the size of a single bag at a time when submerged
- Place queso, still the sealed bag, in the water
- Boil until heated all the way through
- Remove from the water, open the bags
- Enjoy!
- Traditional Chile Con Queso – Cheddar Cheese, Tomatoes, Onions, Garlic, Anaheim Peppers, Cumin, White Pepper
Facility handles, eggs, nuts, and dairy
Houston's Premier Award-Winning Mexican Restaurant
Houston's Premier Award-Winning Mexican Restaurant
Chef Arnaldo Richards was raised in Monterey, Mexico, where he began his career cooking at his family's restaurants. A third-generation chef, he started learning his grandmother’s recipes at age 13, and many of those authentic Mexican dishes and sauces are still on the menu at his legendary restaurant, Picos.
Opened in 1984, Picos is one of Houston’s most beloved and venerable Mexican restaurants. Richards blends innovative contemporary culinary concepts with the rich traditional cooking techniques of his past. His cuisine celebrates the diversity of Mexican regional cuisine, from Yucatecan cochinita pibil to Sinaloan chilorio to Oaxacan tamales and mole negro.
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