Cheese Con Queso Dip Recipes

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AUTHENTIC CHILE CON QUESO

This is a true chile con queso that can be eaten with tostadas or in a warm corn tortilla. This is not like the Americanized version of chili con queso that we have become used to that is a cheese dip, which I also love. This is the way my grandma used to make it. The great thing about this recipe is you can play with it and adjust it to your personal taste. If you like it cheesier add more cheese. You can't mess this up unless you burn it.

Provided by Melony1976

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 25m

Yield 8

Number Of Ingredients 8



Authentic Chile con Queso image

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.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 10.7 g, Cholesterol 11.2 mg, Fat 6.8 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 75.9 mg, Sugar 5.9 g

2 tablespoons vegetable oil
½ onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
½ cup shredded queso asadero (white Mexican cheese)
¼ cup shredded Monterey Jack cheese
¼ cup milk
salt to taste

CHEESE CON QUESO DIP

I've been making this for over 20 years, and was surprised not to see it here on Zaar. I got this recipe from my dear Auntie. I've changed it a bit over the years to make it "just a little less" on the fat than the original, but if you make this, forget your diet! I make it for special occasions only. Leftovers are great on hamburgers, in chili, use your imagination! It's yummy! The tomatoes and jalapenos can be substituted with 1-2 cans Rotel. Serve with chips of your choice.

Provided by Chef PotPie

Categories     Cheese

Time 25m

Yield 12 serving(s)

Number Of Ingredients 4



Cheese Con Queso Dip image

Steps:

  • In microwave or on stove top, melt together and stir Velveeta and butter.
  • Do this slowly on medium heat and stir frequently to combine.
  • Use a wire whisk near the end of this process to completely mix these two ingredients.
  • In blender, blend tomatoes and jalapenos.
  • Add this mixture to cheese mixture.
  • Combine thoroughly, re-heat, and serve warm in a fondue pot or chafing dish.

Nutrition Facts : Calories 258, Fat 23.6, SaturatedFat 15.1, Cholesterol 70.5, Sodium 749.5, Carbohydrate 5.8, Fiber 0.7, Sugar 4.3, Protein 6.6

1 (1 lb) package Velveeta cheese, cut into cubes
1 cup butter, cubed (I use 1 stick)
1 (16 ounce) can whole canned tomatoes
1 (4 ounce) can jalapeno peppers

CHILE CON QUESO

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10



Chile con Queso image

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.

1 1/4 pounds white American cheese, diced or shredded
2/3 cups milk
1/2 cup diced onion
1/4 cup diced Anaheim chiles
1/4 cup chopped canned sliced jalapenos
1/4 cup diced canned whole, peeled tomatoes
1 teaspoon chopped fresh garlic
3/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
Serving Suggestions: Tortilla chips

WHITE QUESO DIP

This creamy white queso dip uses only a handful of ingredients and is ready to party in just ten minutes.

Provided by Food Network Kitchen

Time 10m

Yield 4 to 6 servings (about 1 1/2 cups)

Number Of Ingredients 10



White Queso Dip image

Steps:

  • Whisk together the cornstarch, garlic powder, onion powder and cumin in a medium saucepan. Add the cheese and whisk to combine. Pour in the evaporated milk and whisk to combine. Set over medium-low heat and cook, whisking constantly, until the cheese is melted and the mixture is thick enough to coat the back of a spoon, about 5 minutes.
  • Transfer the queso dip to a warm serving dish. Top with cilantro, jalapeno and red onions. Serve with tortilla chips.

4 1/2 teaspoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
8 ounces white American cheese, shredded (about 2 cups)
Two 5-ounce cans evaporated milk
Fresh cilantro leaves, for garnish
Finely diced jalapeno, for garnish
Finely diced red onion, for garnish
Tortilla chips, for serving

TEXAS BEST CHEESE DIP (CHILE CON QUESO)

This is a delicious cheese dip that my daughter makes. The cream cheese gives it a wonderful consistency. All the fresh ingredients make this a dip that you will be asked for over and over again! Please note I have put "to taste" on alot of the ingredients as it depends on how big your bunch of veggies are. If you actually get lucky enough to have any left it keeps in the fridge a good while and reheats great. I usually serve/take this dip in a crockpot so it stays warm.

Provided by Junebug

Categories     Lunch/Snacks

Time 25m

Yield 16 serving(s)

Number Of Ingredients 8



Texas Best Cheese Dip (Chile Con Queso) image

Steps:

  • Melt cheeses together in microwave or on stove top.
  • Stir in all other ingredients.
  • Serve warm.

1 lb Velveeta Mexican cheese
12 ounces cream cheese
3 fresh tomatoes, chopped
1 bunch green onion, tops only, chopped (to taste)
3 -6 jalapenos, seeded and chopped (to taste)
2 -3 fresh garlic cloves, minced
1/2 bunch fresh cilantro, chopped (to taste)
black pepper, cracked

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