Cin Chili Con Queso Recipes

CIN CHILI CON QUESO

Steps:

• Place the cheese in a crock pot. Add the chilis and tomatoes and the Cin Chili. Mix well and heat until melted, about 10 minutes. Serve with tortilla chips.
• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

CHILI CON QUESO RECIPE BY TASTY

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
• In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
• In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
• Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
• Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
• Enjoy!

CHILI CON QUESO

Steps:

• Melt the butter in a large nonstick skillet over medium heat. Add the serranos, jalapenos and onion. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and cook for 30 seconds.
• Whisk in the flour. Gradually whisk in the half-and-half. Cook, whisking, until the mixture thickens, about 3 minutes.
• Stir in the tomatoes and cilantro. Reduce the heat to low. Stir in the Cheddar and Jack cheeses 1/4 cup at a time, stirring constantly, until all the cheese has melted. Stir in the sour cream and salt. Serve with tortilla chips.

CIN CHILI

Steps:

• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

AUTHENTIC CHILE CON QUESO

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.

CHILI CON QUESO

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.