Palm Springs Chile Con Queso Casserole Recipes

CHILI CON QUESO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 2-quart casserole or 8-inch square pan with cooking spray. Sprinkle chiles and tomatoes evenly in casserole.
• In medium bowl, beat remaining ingredients except salsa with wire whisk until blended. Pour over chiles and tomatoes.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Serve with salsa.

CHILE CON QUESO

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 CASSEROLE

Steps:

• 1. Preheat oven to 400. Grease a 1 1/2 quart baking dish. Sauté onion in butter until transparent, remove from heat and stir in scallions and peppers.
• 2. . Line the bottom of the baking dish with crushed corn chips.. Carefully spread half the chili over the chips, layer half the onion mixture and 1 1/2 cups cheese. Repeat chili and onion mixture. Sprinkle remaining 1/2 cup shredded cheese on top of the casserole. Bake for 20 to 25 minutes. Serves 6 to 8

CHILI CON QUESO

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.

CHILE CON QUESO ( EMERIL )

Steps:

• Roast peppers by placing them on open gas flame, turning frequently with tongs until all sides are charredblack, about 7-10 minutes. Can also roast peppers under broiler or on the grill. Place blackened peppers in a plasic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel peppers, split in half lengthwise, and discard all seeds and stems. FInely chop and set aside.
• In large pot, heat oil over medium heat. Add onions and cayenne and cook, stirring, until very soft, about 6 minutes. Add flour and stir until thickened, 1-2 minutes. Add tomatoes and chopped chilies. Cook for 1 minute. SLowly add cream and stir until thick, 3-4 minutes. Add cheeses and cook, stirring, until melted and smooth.
• Remove from heat, adjust seasonings to taste and pour into fondue or warming dish. Serve with tortilla chips.

FELIX'S CHILE CON QUESO

Steps:

• Combine oil, onion, tomatoes, cayenne, sugar, paprika, garlic powder, salt and pepper to a large saucepot.
• Simmer for 25 to 30 minutes over medium heat, stirring occasionally.
• Combine flour and water in a bowl and stir until mixture is smooth.
• Add to saucepot slowly, stirring constantly until smooth and thick.
• Add the cheese while continuing to stir.
• Cook until cheese has fully melted and the mixture is blended.
• Serve warm.
• Expect an oil-like red film to form above the cheese-- this is normal.
• Freezes well.