CHILE CON QUESO
A homemade queso that's rich, creamy, a little spicy and dangerously good!
Provided by Jennifer Segal
Categories Appetizers
Time 30m
Yield About 2 cups
Number Of Ingredients 13
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
- Add the half & half to the pot and whisk until the flour dissolves. Bring to a simmer and cook until thickened, a few minutes. Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated. Add the cumin, salt and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes. (If the dip seems too thick, you can thin it out with a bit more half & half or some milk.) Transfer to bowl and serve hot with tortilla chips. If the dip cools while you're serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.
- Note: The queso can be made ahead of time and reheated on the stovetop. If it's too thick, add a bit of half and half or milk to thin it out.
- Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.
Nutrition Facts : ServingSize 1/4 cup, Calories 253, Fat 21g, Carbohydrate 8g, Protein 10g, SaturatedFat 13g, Sugar 1g, Fiber 1g, Sodium 276mg, Cholesterol 64mg
QUESO CHICKEN BAKE
Juicy chicken and creamy thick queso sauce bake all in one dish with tomatoes, beans, and corn for a comforting, indulgent family friendly dinner.
Provided by Kimber
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F.
- Cut Velveeta into cubes and place in the bottom of a 9x13 baking dish. Add ROTEL tomatoes, corn, and black beans and stir.
- Mix together salt, garlic powder, cumin, and chili powder. Season both sides of the chicken breast and lay flat on top of the cheese mixture.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 5-10 minutes or until the chicken is cooked through (165˚F internal temp.)
- Remove chicken from the dish and stir queso until evenly combined. Lay chicken back on top of the queso.
- Serve chicken with queso spooned over the top, then garnish with your choice or freshly chopped cilantro or green onions.
Nutrition Facts : Calories 456 kcal, Carbohydrate 22 g, Protein 59 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 153 mg, Sodium 1827 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
VELVEETA CHICKEN QUESO BLANCO ENCHILADAS
Steps:
- Prepare 9x13 dish with non-stick spray. Mix soup, sour cream, green onions, green chili, 6 oz. of the Queso Blanco cheese, cumin, cilantro, garlic salt, oregano, pepper and chicken together. This mixture can sit overnight or made as soon as mixed.
- Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining two ounces of cheese.
- Bake at 350°F about 30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VELVEETA CHEESY CHICKEN CHILI
Wow the crowds with our VELVEETA Cheesy Chicken Chili. Our delicious VELVEETA Cheesy Chicken Chili includes white beans, green chiles and more!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Cook chicken and onions in large saucepan sprayed with cooking spray 7 min. or until chicken is done, stirring occasionally. Stir in seasonings; cook and stir 1 min.
- Add beans, broth and chiles; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
- Stir in VELVEETA; cook until melted, stirring frequently.
Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1300 mg, Carbohydrate 28 g, Fiber 5 g, Sugar 7 g, Protein 29 g
CHILE CON QUESO
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish. Serve immediately 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
EASY CHILI CON QUESO
Make and share this Easy Chili Con Queso recipe from Food.com.
Provided by Lacy S.
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat cheese and chili in a pot, stirring frequently, until cheese is completely melted.
Nutrition Facts : Calories 426.5, Fat 27.6, SaturatedFat 17.1, Cholesterol 105.5, Sodium 2115.9, Carbohydrate 19.1, Fiber 1.4, Sugar 10.6, Protein 25.9
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.
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