CHILI CON QUESO
Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. -Patricia Leinheiser, Albuquerque, New Mexico
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 24 servings (2 tablespoons each).
Number Of Ingredients 10
Steps:
- In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno.
Nutrition Facts : Calories 95 calories, Fat 7g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
CHILI CON QUESO RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, red bell pepper, ground beef, McCormick® Chili Seasoning, milk, heavy cream, water, corn starch, american cheese, salt, diced tomato, diced green chiles, scallion, corn chips
Provided by Ivan Diaz
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
- In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
- In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
- Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
- Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 20 grams, Fat 31 grams, Fiber 2 grams, Protein 27 grams, Sugar 10 grams
CHILE CON QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 15 servings
Number Of Ingredients 7
Steps:
- Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
- Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
- Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.
CHILI CON QUESO
Make and share this Chili Con Queso recipe from Food.com.
Provided by MarylandMomof3
Categories Tex Mex
Time 15m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- Microwave all until smooth.
Nutrition Facts : Calories 125.9, Fat 7.3, SaturatedFat 4.4, Cholesterol 25.4, Sodium 475.8, Carbohydrate 8.3, Fiber 1.4, Sugar 2.9, Protein 7.1
CHILI CON QUESO
Provided by Deborah Thomas-Gruby
Categories Soup/Stew Onion Pepper Tomato Appetizer Sauté Vegetarian Cheddar Cream Cheese Bon Appétit Florida
Yield Serves 8
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 12 minutes. Stir in flour. Continue to cook until flour is just golden, stirring constantly, about 4 minutes. Mix in tomatoes, chilies and cream cheese and cook until cheese melts, stirring frequently, about 3 minutes. Simmer until mixture is slightly thickened, about 5 minutes. Add cheddar and stir until melted and mixture bubbles, about 4 minutes. Season with hot pepper sauce. Transfer to chafing dish or fondue pot. Serve with tortilla chips.
AUTHENTIC CHILE CON QUESO
This is a true chile con queso that can be eaten with tostadas or in a warm corn tortilla. This is not like the Americanized version of chili con queso that we have become used to that is a cheese dip, which I also love. This is the way my grandma used to make it. The great thing about this recipe is you can play with it and adjust it to your personal taste. If you like it cheesier add more cheese. You can't mess this up unless you burn it.
Provided by Melony1976
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 10.7 g, Cholesterol 11.2 mg, Fat 6.8 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 75.9 mg, Sugar 5.9 g
QUICK CHILI CON QUESO
I love to make this dip for parties, because it is so easy and I usually have all the ingredients on hand. I double the recipe and prepare it in my slow cooker, because it will not scorch. This makes it completely worry-free when entertaining.-Marie Stout, APO, AP
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-3/4 cups.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, combine the first eight ingredients. Cover and microwave on high for 6-7 minutes or until cheese is melted, stirring occasionally. Serve with tortilla chips.
Nutrition Facts :
CHILI CON QUESO
Provided by Judy Gauchat
Categories Condiment/Spread Cheese Appetizer Super Bowl Vegetarian Hot Pepper Party
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- In a large skillet, melt the Crisco over low heat. Add garlic powder and Velveeta and Colby cheeses. Stir continuously over very low heat so the mixture doesn't burn. When cheese has melted, add green chilies and salsa, stirring to combine. Add evaporated milk and stir over low heat: DO NOT LET THE MIXTURE BOIL. Serve warm with tortilla chips or as a sauce on tacos or hamburgers.
THE BEST CHUY'S QUESO RECIPE COPYCAT
Steps:
- instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.
Nutrition Facts : Calories 285 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 18 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 6600 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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