Authentic Chile Con Queso Recipe 395

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CHILI CON QUESO



Chili con Queso image

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

2 tablespoons butter
1 medium onion, chopped
1 to 2 garlic cloves, minced
1 can (4 ounces) chopped green chilies
2 tablespoons cornstarch
1 cup whole milk
2-1/2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
Tortilla chips
Chopped tomato and sliced jalapeno pepper, optional

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 RECIPE - (3.9/5)



Authentic Chile con Queso Recipe - (3.9/5) image

Provided by BobN

Number Of Ingredients 9

3 Hatch green chiles
3 jalapeños
2 tablespoons unsalted butter
1/4 medium yellow onion, diced
2 cloves garlic, diced
1/4 cup half-and-half
2 cups grated Asadero or White Cheddar cheese
Salt to taste
Tortillas for serving

Steps:

  • Roast the chilies and the jalapeños under the broiler until blackened, about 5 minutes per side. Place them in a paper sack or plastic food-storage bag, close it tightly and let them steam for 20 minutes. After the chilies have steamed, remove them from the bag and rub off the skin. Remove the stems and seeds from all the chiles and slice into thin, long strips. In a large skillet, heat the butter on medium-low heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 more seconds. Pour the half-and-half in the skillet and then add the chile strips. Turn the heat down to low and, a little at a time, add the grated cheese, stirring until it's melted. Add salt to taste. Serve immediately with warm corn or flour tortillas.

CHILE CON QUESO



Chile con Queso image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

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

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



Chili Con Queso image

Make and share this Chili Con Queso recipe from Food.com.

Provided by MarylandMomof3

Categories     Tex Mex

Time 15m

Yield 32 serving(s)

Number Of Ingredients 4

2 lbs Velveeta cheese
1 (16 ounce) can Hormel chili without beans
2 (6 ounce) cans green chilies
1 (16 ounce) can pinto beans

Steps:

  • Microwave all until smooth.

Nutrition Facts : Calories 125.9, Fat 7.3, SaturatedFat 4.4, Cholesterol 25.4, Sodium 475.8, Carbohydrate 8.3, Fiber 1.4, Sugar 2.9, Protein 7.1

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