Jeannes Chili Con Queso Recipes

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CHILI CON QUESO RECIPE BY TASTY



Chili Con Queso Recipe by Tasty image

Here's what you need: vegetable oil, medium yellow onion, red bell pepper, ground beef, McCormick® Chili Seasoning, milk, heavy cream, water, corn starch, american cheese, salt, diced tomato, diced green chiles, scallion, corn chips

Provided by Ivan Diaz

Yield 8 servings

Number Of Ingredients 15

2 teaspoons vegetable oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 lb ground beef
3 tablespoons McCormick® Chili Seasoning
½ cup milk
½ cup heavy cream
½ cup water
2 tablespoons corn starch
16 oz american cheese
1 teaspoon salt
15 oz diced tomato, strained
8 oz diced green chiles, strained
1 bunch scallion, sliced
1 bag corn chips, for serving

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!

Nutrition Facts : Calories 461 calories, Carbohydrate 20 grams, Fat 31 grams, Fiber 2 grams, Protein 27 grams, Sugar 10 grams

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

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.

CHILI CON QUESO



Chili con Queso image

Provided by Stuart O'Keeffe

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons unsalted butter
2 serrano chiles, seeded and diced
2 jalapenos, seeded and diced
1/2 medium onion, diced
4 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 cup half and half
1 cup canned diced tomatoes with juice
3/4 cup chopped cilantro
3 cups sharp white Cheddar, grated
3 cups Monterey Jack cheese, grated
3/4 cup sour cream
1 teaspoon kosher salt
Tortilla chips, for serving

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.

CHILE CON QUESO



Chile con Queso image

Provided by Food Network

Number Of Ingredients 11

1 1/2 cups grated Mexican Asadero or Manchego cheese
1 cup Roasted Jalapeno Salsa, recipe follows
2 slices red onion, 1/2-inch thick
4 cloves garlic, peeled
12 jalapeno chiles, seeded and halved
3 Anaheim or Poblano chiles, seeded and halved
1/4 cup olive oil
2 teaspoons dried oregano
Juice of 1 lime
1 teaspoon sea salt
1/2 cup water

Steps:

  • Preheat the oven to 350 degrees. In an ovenproof baking/serving dish combine the cheese with the salsa and bake until the cheese melts, about 10 minutes. Serve immediately.
  • In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic and remove. Add 2 tablespoons of the olive oil to the skillet and sear the chiles until charred. Add the remaining oil, the oregano, lime juice, and salt and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth.

EASY CHILI CON QUESO



Easy Chili Con Queso image

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

Provided by Lacy S.

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 2

2 lbs Velveeta cheese, cut into cubes
2 (15 ounce) cans hormel no-bean chili

Steps:

  • Heat cheese and chili in a pot, stirring frequently, until cheese is completely melted.

Nutrition Facts : Calories 426.5, Fat 27.6, SaturatedFat 17.1, Cholesterol 105.5, Sodium 2115.9, Carbohydrate 19.1, Fiber 1.4, Sugar 10.6, Protein 25.9

JEANNE'S CHILI CON QUESO



Jeanne's Chili Con Queso image

I make this recipe on a fairly regular basis. It's a great dish to make for get-togethers like football parties, poker night, etc. I usually put it in a slow cooker so that I can keep it warm during the event. These photos come from McCormick.com and other internet websites.

Provided by Jeanne Benavidez @jeanneben

Categories     Beef

Number Of Ingredients 7

1 - large box velveeta cheese
2 can(s) rotel diced tomatoes (regular or hot)
1 pound(s) ground beef
1 pound(s) ground pork sausage (regular or hot)
- garlic salt, to taste
- black pepper, to taste
- milk, if needed

Steps:

  • Brown ground beef and sausage in a large skillet, seasoning with garlic salt and black pepper to taste. Drain and set aside.
  • Cut cheese into 2 inch cubes and put in non-stick sauce pan. Melt cheese over low to medium heat.
  • Add Rotel Tomatoes while cheese is melting.
  • Add ground beef and sausage and mix well.
  • If mixture is too thick, add a little milk to reach the desired thickness.
  • I usually transfer this mixture into a slow cooker and put it on low so it will stay warm.
  • Serve with tortilla chips.

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