Bob Armstrong Chile con Queso

Name: Bob Armstrong Chile con Queso
Yield: 8 servings
Ingredients: 1 tablespoon vegetable oil; 1 pound ground beef chuck (20% fat); ½ medium onion, chopped; ½ green bell pepper, chopped; 2 garlic cloves, grated; Kosher salt, freshly ground pepper; 1½ teaspoons ground cumin; 1 teaspoon chili powder; 1 cup chicken stock or low-sodium chicken broth; 3 tablespoons unsalted butter; ½ medium onion, finely chopped; 1 large poblano chile, chopped; 3 jalapeños, finely chopped; 2 garlic cloves, grated; 2 medium tomatoes, chopped; Kosher salt; 2 tablespoons all-purpose flour; 1½ cups (or more) milk; ½ pound Monterey Jack cheese, grated; ½ pound young medium or sharp cheddar cheese, grated; Pico de Gallo, Guacamole, sour cream, chopped chives, chopped cilantro, and corn chips (for serving)

By Rick Martinez

January 12, 2017

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Laura Murray

The signature dish at Matt’s El Rancho in Austin, Texas, named after former Texas land commissioner Bob Armstrong, who one day asked them to make him “something different.” What resulted was a now-legendary layered dip of taco meat, queso, guacamole, sour cream, and pico de gallo. Important: Don't used aged or extra-sharp cheddar, which is drier and doesn't melt smoothly.

Recipe notes

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