Moms Chile Con Queso Cheese With Peppers Food

CHILE CON QUESO

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.

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.

MOM'S CHILE CON QUESO (CHEESE WITH PEPPERS)

Steps:

• Grate cheese or cut it up in smallish cubes.
• Mix together everything except cheese.
• Cook mixture in top of double boiler for 25 minutes. If you don't have a double boiler, use a heavy saucepan, keep heat on low and stir.
• Add cheese. Cook, stirring constantly, until cheese melts.
• Keep hot if using as an appetizer.

CHILI CON QUESO EL DORADO

Steps:

• In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Add chilies and chipotle peppers; cook 2 minutes longer. Gradually stir in milk; heat through., Remove from the heat; stir in cheese until melted. Stir in the cilantro, salt and pepper sauce. Serve warm with tortilla chips.

THE BEST CHUY'S QUESO RECIPE COPYCAT

Steps:

• instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.

CHI-CHI'S CHILE CON QUESO

Steps:

• Cut processed cheese into pieces no more than 1 inch thick.
• Spread cheese pieces evenly in the bottom of a microwavable dish large enough for all ingredients.
• Spread all remaining ingredients evenly over the top of the processed cheese.
• Cover with a microwavable plastic lid and microwave on high for 2 minutes.
• Stir.
• Repeat the microwaving process and stirring process until melted and heated to a temperature of 150°F.
• Serve with your favorite tortilla chips.