Texas Best Cheese Dip Chile Con Queso Recipes

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CHILI CON QUESO DIP



Chili con Queso Dip image

I can count on a roomful of smiles whenever I make this---and it couldn't be easier!-Tammy Leiber, Navasota, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 9

1 pound ground beef
1 medium onion, chopped
1 pound process cheese (Velveeta), cubed
2 cans (8 ounces each) tomato sauce
1 can (4 ounces) chopped green chilies
1 tablespoon Worcestershire sauce
1 to 2 teaspoons chili powder, optional
1/4 to 1/2 teaspoon garlic powder
Tortilla or corn chips

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.

Nutrition Facts : Calories 147 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 461mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 11g protein.

TEXAS BEST CHEESE DIP (CHILE CON QUESO)



Texas Best Cheese Dip (Chile Con Queso) image

This is a delicious cheese dip that my daughter makes. The cream cheese gives it a wonderful consistency. All the fresh ingredients make this a dip that you will be asked for over and over again! Please note I have put "to taste" on alot of the ingredients as it depends on how big your bunch of veggies are. If you actually get lucky enough to have any left it keeps in the fridge a good while and reheats great. I usually serve/take this dip in a crockpot so it stays warm.

Provided by Junebug

Categories     Lunch/Snacks

Time 25m

Yield 16 serving(s)

Number Of Ingredients 8

1 lb Velveeta Mexican cheese
12 ounces cream cheese
3 fresh tomatoes, chopped
1 bunch green onion, tops only, chopped (to taste)
3 -6 jalapenos, seeded and chopped (to taste)
2 -3 fresh garlic cloves, minced
1/2 bunch fresh cilantro, chopped (to taste)
black pepper, cracked

Steps:

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

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  • GRATE: Freshly grate the cheese using a box grater or food processor fitted with the grate attachment. I find store-bought shredded cheese does not produce the same quality of queso! Toss the cheese with the cornstarch and set aside for later.
  • COOK: Add the butter to the skillet and allow for it to melt over medium heat. Then add the garlic and the minced jalapeños, cook for a minute before adding the tomatoes with green chilies and season with salt, ground cumin, chili powder (or cayenne,) onion powder, and cook for two minutes.
  • QUESO: Then, pour in the evaporated milk and continue to stir until the evaporated milk comes to a boil, lower the heat to low, then give it a stir, and add the cheese, and IMMEDIATELY turn off the heat. Stir and allow the cheese to melt. Add the cilantro. If the queso is too thick, add the milk and stir it in. Taste with a tortilla chip (preferably the ones you’re serving the queso with) and adjust salt and chili powder as desired. If you feel the queso is still thick, additional milk can be added to thin it to your liking. If you need to reheat it, be sure to do so on the lowest heat setting until it warms through. Serve warm!


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