Chile Con Queso Microwave Recipes

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CHI-CHI'S CHILE CON QUESO



Chi-Chi's Chile Con Queso image

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

1 lb processed cheese (Velveeta works well)
3/4 teaspoon granulated garlic
4 1/2 ounces canned diced green chilies, drained
3/4 ounce canned diced jalapeno, drained
3/4 ounce fresh diced green pepper
2 3/4 ounces canned diced red peppers, drained

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

GRINGO CHILE CON QUESO



Gringo Chile Con Queso image

This is an easy cheese dip that is delicious. It is response to the query- What do I do with Velveeta! Everyone who has tried this enjoys it, and despite the easy preparation, it can hold it's own next to any restaurant style chile con queso.

Provided by Dawn399

Categories     Cheese

Time 10m

Yield 8 serving(s)

Number Of Ingredients 2

16 ounces Velveeta cheese, cubed
1 (14 ounce) can tomato and green chile mix (I use Rotel)

Steps:

  • Place cubes of velveeta in a microwave safe dish.
  • Pour can of tomatoes and chile on top of cheese cubes (do not drain).
  • Microwave on high for 3 minutes and stir.
  • Microwave for 2 additional minutes.
  • You are done!
  • Note sauce will thicken in about 10-15 minutes after it begins to cool.

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.

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