Chile Con Queso Dip Mexican Melted Cheese Dip Recipes

CHILE CON QUESO (MELTED CHEESE DIP)

Steps:

• In a 3-4 quart pan, combine oil and onion.
• Cook, stirring, over medium heat until onion is soft (about 7 minutes).
• Add chilies and cream.
• Cook, stirring, until hot.
• Reduce heat to low and add cheese, stirring until melted.
• Pour into a chafing or fondue dish over a low flame or into a dish on an electric warming tray (low setting).
• Offer with bell pepper strips and tortilla chips.

TEXAS BEST CHEESE DIP (CHILE CON QUESO)

Steps:

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

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.

MEXICAN WHITE CHEESE DIP/SAUCE

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

QUESO

Steps:

• Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you're feeling extra.
• Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.

MELTED MEXICAN CHEESE DIP

Steps:

• In a large bowl, combine the cheese and flour.
• In a heavy-bottomed saucepan bring the beer to a boil; reduce heat and add in the cheese/flour 1/2 cup at a time, stirring constantly until the cheese is melted.
• Repeat with remaining cheese mixture, stir until thickened DO NOT BOIL.
• Stir in chiles, cilantro, jalapeno pepper and salt and pepper to taste.
• Immediately pour the mixture into a glass 8-inch baking dish.
• Drizzle with taco sauce.
• Serve immediately, or keep warm in oven.

CHILI CON QUESO DIP

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cheese, tomato sauce, green chilies, Worcestershire sauce, chili powder if desired and garlic powder; cook and stir over medium heat until cheese is melted. Transfer to a fondue pot and keep warm. Serve with chips.