Weight Watchers Chile Cheese Dip 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.

CHILI CON QUESO DIP (2 WW POINTS)

Steps:

• Drain tomatoes and tomatoes with chilies in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.
• Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly.
• Add tomatoes, reserved liquid, and chili powder; bring to a boil. Add processed cheese;
• reduce heat and simmer 3 minutes or until cheese melts, stirring constantly.
• Garnish with cilantro, if desired. Serve warm with baked tortilla chips.
• 1 serving= 1/4 cup.

WARM MEXICAN (CHILI-CHEESE) DIP

Steps:

• In a 5 quart saucepan, mash tamales with a potato masher and begin to warm over medium heat.
• Add chopped onion, chili and picante sauce.
• Grate cheese and add to heated mixture. Continue to heat until cheese melts.
• Serve warm with tortilla chips.

CHILE CON QUESO (CHILE-CHEESE DIP)

Steps:

• In a medium skillet, cook onion in butter until tender but not brown.
• Stir in tomatoes, chili peppers and salt.
• Simmer, uncovered for 10 minutes.
• Add cheese a little at a time, stirring until cheese melts.
• Stir in a little milk if mixture becomes too thick.
• Serve immediately with chips.
• Keep warm in a fondue pot over low heat.