Chile Con Queso Dip Recipe 455 Food

CHILI CON QUESO DIP (OR ENCHILADA SAUCE)

Steps:

• In a heavy saucepan over low heat melt the Velveeta and mild cheddar cheese; stir until completely melted and combined.
• When the cheese has melted add in the salsa, chili, sour cream, chili powder, garlic (if using) and hot pepper sauce; cook over low heat for about 8-10 minutes.
• Serve warm.

CHILI CON QUESO DIP

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cheese, tomato sauce, green chilies, Worcestershire sauce, chili powder if desired and garlic powder; cook and stir over medium heat until cheese is melted. Transfer to a fondue pot and keep warm. Serve with chips.

CHILI CON QUESO

Steps:

• Combine the processed cheese, Cheddar, Monterey Jack and mozzarella in a medium bowl. Set aside.
• Heat the oil in a medium saucepan over medium heat. Add the sausage and cook, breaking it into very small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage with a slotted spoon to a plate, leaving the drippings in the pan.
• Add the jalapeno to the drippings and cook, stirring, until softened, about 2 minutes. Sprinkle the flour into the pan and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the chili powder and cumin and stir until well incorporated with the flour mixture, about 30 seconds longer. Slowly pour in the milk and cook, whisking frequently, until smooth and slightly thickened, about 5 minutes. Add the cheese mix a handful at a time. Cook, whisking until smooth. You can add the next handful once the previous handful has melted about halfway.
• Remove from the heat and stir in the browned sausage, pico de gallo and 1/2 teaspoon salt. Taste and adjust the seasonings and heat with additional salt and hot sauce. Serve warm with chips for dipping and extra pico de gallo on the side.

CHILI QUESO DIP

Steps:

• In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese. , Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.

AUTHENTIC CHILE CON QUESO

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.

CHILE CON QUESO

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.

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.

CHILE CON QUESO DIP (MEXICAN MELTED CHEESE DIP)

Steps:

• Heat oil in saucepan over medium heat. Add the chopped chile, minced onion, and chopped tomato and cook until softened, 5 minutes.
• Add chicken broth; bring to a boil. Reduce heat to low.
• Stir in package of shredded cheese. Stir until cheese melts.
• Serve immediately, or keep warm in the crockpot.
• Makes 1 3/4 cups.
• Serve with a bowl of chips (try blue corn chips).

CHILE CON QUESO

Steps:

• 1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
• 2. Add the garlic and cook for another minute.
• 3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
• 4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the tomatoes.
• 5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
• 6. Stir in the sour cream.
• 7. Add salt to taste.
• Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.

QUICK AND EASY CHILE CON QUESO DIP

Steps:

• Preheat oven to 350°.
• Combine all the ingredients except the tortilla chips in a 1-quart casserole.
• Cover and bake for 20-25 minutes, until the cheese is melted and the dip is bubbly.
• Serve with crisp tortilla chips.

CHILE CON QUESO DIP

Steps:

• Melt cheese.
• Peel tomatoes and chop coarsely.
• In frying pan melt butter and sauté garlic.
• Add tomatoes and peppers sauté briefly.
• Add flour, cream and salt.
• Cook 2-3 minutes.
• Add melted cheese and mix well.
• Best to keep it warm while eating.