Chili Con Queso El Dorado Recipes

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CHILI CON QUESO EL DORADO



Chili con Queso El Dorado image

Used as a dip or a sauce on burgers, chicken or pork, this creamy queso is spiced with chilies, chipotle peppers and hot pepper sauce. -Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 11

1 cup chopped green onions
1 tablespoon olive oil
1 garlic clove, minced
4 cans (4 ounces each) chopped green chilies
2 chipotle peppers in adobo sauce, finely chopped
2 cans (5 ounces each) evaporated milk
2 cups shredded Monterey Jack cheese
1/4 cup minced fresh cilantro
1/8 teaspoon salt
2 to 4 drops hot pepper sauce
Tortilla chips

Steps:

  • In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Add chilies and chipotle peppers; cook 2 minutes longer. Gradually stir in milk; heat through., Remove from the heat; stir in cheese until melted. Stir in the cilantro, salt and pepper sauce. Serve warm with tortilla chips.

Nutrition Facts : Calories 92 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 237mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

CHILE CON QUESO



Chile Con Queso image

A homemade queso that's rich, creamy, a little spicy and dangerously good!

Provided by Jennifer Segal

Categories     Appetizers

Time 30m

Yield About 2 cups

Number Of Ingredients 13

3 tablespoons unsalted butter
1 small yellow onion, diced (about ¾ cup)
1 large jalapeño pepper, finely diced (see note)
4 cloves garlic, minced or pressed through a garlic press
3 tablespoons all purpose flour
2 cups half & half
4 ounces (about 1 cup) grated sharp Cheddar cheese
4 ounces (about 1 cup) grated Pepper Jack cheese
¼ teaspoon cumin
Heaping ¼ teaspoon salt
2 tablespoons finely diced tomatoes (use only the flesh, no seeds or juice)
¼ teaspoon crushed red pepper flakes, optional for more heat
Fresh chopped cilantro, optional for garnish

Steps:

  • 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.

Nutrition Facts : ServingSize 1/4 cup, Calories 253, Fat 21g, Carbohydrate 8g, Protein 10g, SaturatedFat 13g, Sugar 1g, Fiber 1g, Sodium 276mg, Cholesterol 64mg

AUTHENTIC CHILE CON QUESO



Authentic Chile con Queso image

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

2 tablespoons vegetable oil
½ onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
½ cup shredded queso asadero (white Mexican cheese)
¼ cup shredded Monterey Jack cheese
¼ cup milk
salt to taste

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



Chili con Queso image

Provided by Judy Gauchat

Categories     Condiment/Spread     Cheese     Appetizer     Super Bowl     Vegetarian     Hot Pepper     Party

Yield Serves 6 to 8

Number Of Ingredients 7

2 tablespoons Crisco
1/2 teaspoon garlic powder
1 pound Velveeta cheese, cubed
1/2 pound Colby cheese, cubed
2 small cans (4 1/2 ounces) chopped green chilies
1 tablespoon salsa
1 10-ounce can evaporated milk

Steps:

  • In a large skillet, melt the Crisco over low heat. Add garlic powder and Velveeta and Colby cheeses. Stir continuously over very low heat so the mixture doesn't burn. When cheese has melted, add green chilies and salsa, stirring to combine. Add evaporated milk and stir over low heat: DO NOT LET THE MIXTURE BOIL. Serve warm with tortilla chips or as a sauce on tacos or hamburgers.

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  • In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned.
  • Once the liquid has evaporated, about 2 minutes more, add the flour and cumin and whisk into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
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