SLOW-COOKER CHILE CON QUESO
Provided by Katie Lee Biegel
Categories appetizer
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Brown the beef in a large skillet over medium-high heat, 10 to 15 minutes. Add the chili powder and garlic powder and stir to combine. Add 1/4 cup water and let simmer until evaporated.
- Transfer the beef to a slow cooker. Stir in the cheese and salsa. Cover and let cook on high until melted, about 1 hour.
- Serve with tortilla chips.
CHILE CON QUESO
This easy Crockpot Chile Con Queso recipe is a hearty party dip that is always a crowd-pleaser. You only need 4 ingredients to make this Chile Con Queso!
Provided by Jess Jankowski
Categories Appetizer
Time 2h15m
Number Of Ingredients 5
Steps:
- In a medium skillet over medium-high heat, brown the ground beef.
- Cut Velveeta cheese into 1-inch cubes.
- Add ground beef and cheese to a Crockpot.
- Pour in Rotel tomatoes and taco seasoning. Stir to combine.
- Cover Crockpot and cook on HIGH for 2 hours, or until cheese is hot and melted.
- Turn the crockpot to warm and serve with corn chips or tortilla chips.
Nutrition Facts : Calories 184 kcal, Carbohydrate 6 g, Protein 14 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 644 mg, Fiber 1 g, Sugar 4 g, ServingSize 0.5 cup
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
CROCK POT CHILE CON QUESO
This is based on a recipe from Best-Loved Slow Cooker Recipes. A friend of mine's teen-aged son who is really into cooking liked this. Serve with tortilla chips, or pita bread that has been cut into triangles and toasted in preheated 400 degree farenheit oven for 5 minutes or until crisp.
Provided by mersaydees
Categories Mexican
Time 3h10m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients to slow cooker and stir until well blended.
- Cover and cook on low 2 to 3 hours or until hot.
- Garnish with green onion strips and hot pepper slices, if desired.
Nutrition Facts : Calories 118.1, Fat 8.2, SaturatedFat 5, Cholesterol 20.8, Sodium 718.8, Carbohydrate 5.1, Fiber 0.4, Sugar 0.2, Protein 6.6
CROCK POT CHILE CON QUESO
Make and share this Crock Pot Chile Con Queso recipe from Food.com.
Provided by gailanng
Categories Mexican
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in Monterey Jack and American cheeses until combined.
- For a 1 1/2- to 5-quart slow cooker: Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low.
- For a 5 1/2- to 7-quart slow cooker: Transfer mixture to 1 1/2‐quart souffle dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one‐third up sides of dish (about 2 cups water). Cover and cook until cheese is melted, 1 to 2 hours on low. Remove dish from slow cooker.
- Whisk cheese mixture until smooth, then stir in tomatoes. (Adjust consistency with hot water 2 tablespoons at a time as needed. Dip can be held on warm or low setting for up to 2 hours.).
Nutrition Facts : Calories 168.9, Fat 13.6, SaturatedFat 8.2, Cholesterol 40.8, Sodium 432.7, Carbohydrate 3.3, Sugar 0.7, Protein 8.7
SLOW COOKER TEXAS QUESO
Provided by Food Network
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
- Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.
SLOW-COOKER QUESO
On gameday, queso is an undisputed MVP but it often loses steam (and silkiness) by halftime. To combat the cooldown issue, this recipe calls for making the queso in a slow cooker, which you can keep plugged in to maintain cheesy, melty bliss through the final drive.
Provided by Riley Wofford
Categories Food & Cooking Slow Cooker Recipes
Time 2h10m
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt.
- Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.
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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