Crock Pot Chile Con Queso Food

FAVORITE CHILE CON QUESO (A.K.A. CHILE CHEESE DIP)

Steps:

• Dice the cheese into approximately 1-inch cubes.
• Into a medium saucepan, put the cheese, Rotel tomatoes and the jalapeño slices, reserving the juice from the jalapeños.
• Heat over medium heat approximately 5 minutes until the cheese is melted, stirring constantly.
• Add the juice from the jalapeños to make the desired heat as well as the desired consistency. I usually add about 1/2-3/4 of it.
• Serve hot with tortilla chips.
• Can also be done in the crock pot to keep it warm for parties, etc.

CHILE CON QUESO FOR THE CROCK POT

Steps:

• Cube cheese, put cheese into crock-pot w/2 cans of soup and 2 cans of tomatoes.
• Heat on low to melt cheese.
• Brown meat, add meat to cheese mixture.
• Cover and cook on low to keep warm.
• Serve w/tortilla chips.

CROCK POT CHILE CON QUESO

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.).

SLOW-COOKER CHILE CON QUESO

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.

CIN CHILI CON QUESO

Steps:

• Place the cheese in a crock pot. Add the chilis and tomatoes and the Cin Chili. Mix well and heat until melted, about 10 minutes. Serve with tortilla chips.
• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

CROCK POT CHILE CON QUESO

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.