CHILI CON QUESO
Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. -Patricia Leinheiser, Albuquerque, New Mexico
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 24 servings (2 tablespoons each).
Number Of Ingredients 10
Steps:
- In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno.
Nutrition Facts : Calories 95 calories, Fat 7g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
CHILI CON QUESO RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, red bell pepper, ground beef, McCormick® Chili Seasoning, milk, heavy cream, water, corn starch, american cheese, salt, diced tomato, diced green chiles, scallion, corn chips
Provided by Ivan Diaz
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
- In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
- In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
- Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
- Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 20 grams, Fat 31 grams, Fiber 2 grams, Protein 27 grams, Sugar 10 grams
SLOW-COOKER CHILE CON QUESO
Provided by Katie Lee Biegel
Categories appetizer
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 6
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.
CHILE CON QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 15 servings
Number Of Ingredients 7
Steps:
- Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
- Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
- Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.
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
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
CHILE CON QUESO
Steps:
- Preheat the oven to 350 degrees. To prepare the Chile con Queso, mix the cheese and Roasted Jalapeno Salsa in a cazuela or an ovenproof serving dish and bake until the cheese has melted, about 10 minutes. Serve immediately.
- In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic, remove and peel. Add 2 tablespoons of the olive oil to the skillet and sear the chilies until charred. Add the remaining oil, the oregano, lime juice, and salt ingredients and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth.
- Preheat the oven to 325 degrees F. In a medium saucepan, mix the brine: salt, cayenne, lime juice, water and oil. Warm over a low heat and whisk thoroughly. Cut the stale tortillas into strips or wedges. (If the tortillas are fresh, dry them by spreading them on a baking sheet and letting them sit out, room temperature, for 1 hour or more.) Briefly dip the tortilla pieces into the brine, then shake off the excess water. (A longer soaking in the brine will make the tortillas take on a more pronounced flavor.) Spread the prepared tortilla chips in a single layer on a baking sheet. Bake, turning occasionally, until they are crisp and golden brown, about 12 to 15 minutes.
CHILI CON QUESO
If you're a University of Oklahoma alumnus you've probably sat down at The Mont for a drink and a generous helping of the restaurant's famous four-cheese queso dip. The restaurant is currently owned by three alumni and the dip (which inspired this recipe) is loaded with pico de gallo and chunks of browned sausage. It's the perfect snack for tip-off or half-time.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 10 to 12 servings (about 3 cups)
Number Of Ingredients 15
Steps:
- Combine the processed cheese, Cheddar, Monterey Jack and mozzarella in a medium bowl. Set aside.
- Heat the oil in a medium saucepan over medium heat. Add the sausage and cook, breaking it into very small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage with a slotted spoon to a plate, leaving the drippings in the pan.
- Add the jalapeno to the drippings and cook, stirring, until softened, about 2 minutes. Sprinkle the flour into the pan and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the chili powder and cumin and stir until well incorporated with the flour mixture, about 30 seconds longer. Slowly pour in the milk and cook, whisking frequently, until smooth and slightly thickened, about 5 minutes. Add the cheese mix a handful at a time. Cook, whisking until smooth. You can add the next handful once the previous handful has melted about halfway.
- Remove from the heat and stir in the browned sausage, pico de gallo and 1/2 teaspoon salt. Taste and adjust the seasonings and heat with additional salt and hot sauce. Serve warm with chips for dipping and extra pico de gallo on the side.
CHILE CON QUESO
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
CHILI CON QUESO
Steps:
- Melt the butter in a large nonstick skillet over medium heat. Add the serranos, jalapenos and onion. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and cook for 30 seconds.
- Whisk in the flour. Gradually whisk in the half-and-half. Cook, whisking, until the mixture thickens, about 3 minutes.
- Stir in the tomatoes and cilantro. Reduce the heat to low. Stir in the Cheddar and Jack cheeses 1/4 cup at a time, stirring constantly, until all the cheese has melted. Stir in the sour cream and salt. Serve with tortilla chips.
CHILE CON QUESO
The chipotle chiles in this will give a nice flavor that you will positively love! If you like a milder queso you can omit the chiles and still have a tasty dip. :)
Provided by PalatablePastime
Categories Sauces
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan and cook onions and garlic until translucent, but not browned.
- Add chiles, adobo sauce, and tomatoes, then lower heat.
- Add cheese, stirring until melted, being careful not to scorch on bottom.
- Slowly stir in sour cream.
- Cook until just heated; do not boil.
- Serve with tortilla chips or chopped vegetables.
Nutrition Facts : Calories 325.9, Fat 25.8, SaturatedFat 15.6, Cholesterol 69.2, Sodium 425.9, Carbohydrate 8.4, Fiber 1.1, Sugar 3.8, Protein 16.3
CHI-CHI'S CHILE CON QUESO
Chi-Chi's Chili Con Queso was to die for and is surely missed now that they are all closed. Not to fret though since I have a copy of the food manual. Enjoy!
Provided by KingJackQueen
Categories Cheese
Time 16m
Yield 1 5/8 Pounds, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 391.2, Fat 28.2, SaturatedFat 17.6, Cholesterol 72.9, Sodium 2197.2, Carbohydrate 12.2, Fiber 1.1, Sugar 10.7, Protein 23
WHITE CHILE CON QUESO
In the 80's, JULIO'S in Juarez served a delicious chili con queso much like this. The original recipe was adapted from an Old El Paso newsletter.
Provided by m0m7772
Categories Mexican
Time 15m
Yield 5 cups, 15 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in oil until tender.
- Add chilies, jalapenos,pepper and garlic powder and cook for 5 minutes, stirring often.
- Add water and pimentos, mix, and add evaporated milk and cheese.
- Reduce heat and stir as needed until cheese melts.
- Serve with tortilla chips.
Nutrition Facts : Calories 161.2, Fat 11.7, SaturatedFat 6.4, Cholesterol 29.2, Sodium 173.7, Carbohydrate 6.1, Fiber 0.9, Sugar 2.7, Protein 8.9
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CHILE CON QUESO - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Tex-MexTotal Time 30 minsCategory AppetizersCalories 253 per serving
- 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.
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