Corn Green Chili Con Queso Dip Food

CHARRED CORN AND GREEN CHILE QUESO

Steps:

• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place corn and chiles on grill. Cook corn, turning occasionally, until tender and charred all over, about 10 minutes. Grill chiles, turning occasionally, until completely charred all over, about 10 minutes total. Transfer chiles to a medium bowl, cover with plastic wrap, and set aside until cool enough to handle. Transfer corn to a plate and let rest until cool enough to handle, about 5 minutes. Cut kernels off cob. Remove charred skins, deseed, and roughly chop chiles.
• Place Velveeta, monterey jack, and evaporated milk in a medium saucepan set over medium heat. Cook, stirring frequently, until cheese is completely melted. Stir in chopped chiles, corn kernels, cilantro, scallions, and cumin. Season with salt to taste. Serve immediately with tortilla chips. Leftover queso can be refrigerated. To reheat, microwave on high heat, stopping to stir queso every 30 seconds until hot and melted.

CORN & GREEN CHILI CON QUESO DIP

Steps:

• Preheat your oven to 350° and spray an oven-safe quart dish with non-stick spray.
• Combine all of your ingredients and place in dish.
• Bake for 45 minutes and serve immediately with crackers or chips.
• *Alternatively, you can heat this in a quart Crock Pot for 1.5-2 hours on high and serve on the warming setting.

SOUTHWEST CORN & GREEN CHILI DIP

Steps:

• Combine ingredients, do a taste test, if it needs more spice, add 1 teaspoons of the jalapeno juice or if you really like it hot, add 1/4 teaspoons cayenne pepper or more jalapenos.
• Flavor is better if allowed to set overnight or up to two days.
• Serve with corn chips.

HOT CORN CHILE DIP

Steps:

• Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
• If serving immediately, preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
• In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
• Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.

GREEN CHILE QUESO

Steps:

• Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.

CHILI CON QUESO DIP

Steps:

• Toss together cheese, cornstarch and garlic powder.
• Heat oil.
• add rest of the ingredients and heat just to boil.
• Reduce heat and stir in cheese. Do not boil.
• Serve with tortilla chips.

CHILE CON QUESO (MELTED CHEESE DIP)

Steps:

• In a 3-4 quart pan, combine oil and onion.
• Cook, stirring, over medium heat until onion is soft (about 7 minutes).
• Add chilies and cream.
• Cook, stirring, until hot.
• Reduce heat to low and add cheese, stirring until melted.
• Pour into a chafing or fondue dish over a low flame or into a dish on an electric warming tray (low setting).
• Offer with bell pepper strips and tortilla chips.

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.