Chiles Con Queso Chilies In Cheese Sauce Recipes
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.
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
CHILI CON QUESO DIP (OR ENCHILADA SAUCE)
This is a fantastic dip for chips and also makes a wicked sauce for enchiladas! Serve this for your next get together, everyone will LOVE this I promise! Even better, you can use the Mexican blend of Velveeta cheese for this if desired. Use a good-quality mild cheddar cheese such a Cracker Barrel or Black Diamond brand. Adjust the hot sauce to taste. The dip will thicken as it cools, it is best served from a small crockpot to keep warm you could even cook the complete recipe in the crockpot! Since the store-bought canned chili has very little added ground beef, you could always add in more cooked ground beef is desired!
Provided by Kittencalrecipezazz
Categories Cheese
Time 20m
Yield 20-30 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan over low heat melt the Velveeta and mild cheddar cheese; stir until completely melted and combined.
- When the cheese has melted add in the salsa, chili, sour cream, chili powder, garlic (if using) and hot pepper sauce; cook over low heat for about 8-10 minutes.
- Serve warm.
Nutrition Facts : Calories 130, Fat 9.8, SaturatedFat 5.9, Cholesterol 30.8, Sodium 421.6, Carbohydrate 4.9, Fiber 1.1, Sugar 1.9, Protein 6.3
CHILES CON QUESO (CHILIES IN CHEESE SAUCE)
A cheese fondue with a difference. The chilies and tequila give this cheese sauce quite a kick. It makes an excellent starter or light lunch. Heating the chilies will bring out their sweetness, as the natural sugars in them will caramelise. Removing the seeds from the chilies reduces the heat.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the chilies in a dry frying pan over a medium heat until all the skin blisters and darkens. Be careful not to allow the chili flesh to burn.
- Place the chilies in a polythene bag for 20 minutes, and then remove the skins and seeds.
- Cut the chilies into thin strips and then cut the strips in half to make short strips.
- Heat the oil in a frying pan and cook the onion until it is beginning to soften. Add the cheese, creme fraiche and cream and continue heating over a low heat until the cheese melts.
- Add the chilies and stir continuously until the sauce becomes smooth.
- Dice the tomatoes into 1/2in pieces. Stir into the sauce, and then pour into a serving dish.
- Just before serving, stir in the tequila and mix well.
- Serve warm with tortilla chips.
Nutrition Facts : Calories 579.8, Fat 48.4, SaturatedFat 28.6, Cholesterol 136.9, Sodium 681.2, Carbohydrate 5.6, Fiber 1.2, Sugar 3.1, Protein 31.8
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