Habanero Chile Con Queso Blanco for 4-6
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Not eligible for shipping to CanadaThis hot & spicy chile con queso is made with white cheddar as well as roasted habanero & serrano peppers for a spicy kick!
Chef Arnaldo Richards is a third-generation chef who started learning his grandmother’s recipes at age 13 while growing up at his family’s restaurants in Monterey, Mexico. 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 beloved 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 cryovac Sous Vide bags 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 their Sous Vide bags
- 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!
- Habanero Chile Con Queso Blanco – White Cheddar Cheese, Habanero Peppers, Red Bell Peppers, Yellow Bell Peppers, Poblano Peppers, Onions, Cumin, Garlic Powder
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.
