CHILI CON QUESO
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
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 DIP
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
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.
CHILI CON QUESO WITH CHICKEN (SIMILAR TO CARLOS O'KELLY'S)
I fell in love with Carlos O'Kelly's chili con queso with chicken, and experimented until I came up with something I think is a great imitation. It's often a requested appetizer dip at family functions. Serve hot with tortilla chips.
Provided by Patty2007
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 35m
Yield 32
Number Of Ingredients 11
Steps:
- Heat butter in a skillet over medium heat, and cook and stir the tomato, onion, and garlic until the tomato has released its juice and the juice has become thick and syrupy, about 10 minutes.
- Mix in the processed cheese cubes, and stir until melted and smooth. Stir in the sour cream, shredded chicken, green chiles, salsa, seasoned salt, and oregano until thoroughly mixed, and cook until hot but not simmering, about 5 minutes, stirring constantly. Serve hot.
Nutrition Facts : Calories 62.4 calories, Carbohydrate 1.4 g, Cholesterol 16.6 mg, Fat 4.8 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 165.8 mg, Sugar 0.9 g
CHILI CON QUESO RECIPE BY TASTY
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
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
CHILI CON QUESO DIP I
A spicy Mexican-inspired dip, this chili con queso dip is a zesty combination of easy-to-find ingredients.
Provided by Katelyn Moon
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 25m
Yield 7
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter and saute onions and bell peppers. Saute until the onions are transparent. Add salt and pepper. Gently mix in cream cheese and chili sauce. Cook on a low heat for 15 minutes. Serve warm with chips for dipping.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 48.3 g, Cholesterol 79.1 mg, Fat 39.3 g, Fiber 5.1 g, Protein 10.5 g, SaturatedFat 17.8 g, Sodium 466.7 mg, Sugar 4.9 g
DON PABLO'S COPYCAT CHILI CON QUESO
I love Don Pablos and so does my family. I just hate spending $4.00 for a bowl of their Chili Con Queso that may family gobbles up in 2 minutes. Here is a recipe that tastes exactly like theirs and cost about 1/3 as much to make!
Provided by Nedley Meyers
Categories Mexican
Time 25m
Yield 2 cups, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In small skillet over medium heat, melt butter. Sauté the onion in the butter for 10 minutes, uncovered. Add the chili powder, tomatoes, jalapeños and simmer, stirring frequently, until slightly thickened. Add the cheese, stirring constantly. Cook, stirring constantly, until the cheese melts. Add the sour cream and cook for 1 minute more. Serve with soft or crispy tortillas.
- Yield: 2 to 3 Servings.
QUICK CHILI CON QUESO
I love to make this dip for parties, because it is so easy and I usually have all the ingredients on hand. I double the recipe and prepare it in my slow cooker, because it will not scorch. This makes it completely worry-free when entertaining.-Marie Stout, APO, AP
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-3/4 cups.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, combine the first eight ingredients. Cover and microwave on high for 6-7 minutes or until cheese is melted, stirring occasionally. Serve with tortilla chips.
Nutrition Facts :
JEFF'S CHILI CON QUESO
This is an awesome cheese and chili dip for chips or French bread that everyone will love! Great for parties!
Provided by Jeff House
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 40
Number Of Ingredients 7
Steps:
- In a medium saucepan over low heat, melt the processed American cheese and Cheddar cheese.
- When cheeses are melted and thoroughly blended, mix in salsa, chili, sour cream, chili powder and hot pepper sauce. Cook and stir 10 to 15 minutes before serving warm.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.7 g, Cholesterol 15 mg, Fat 5.2 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 0.3 g
CHILI CON QUESO DIP (OR ENCHILADA SAUCE)
This is a fantastic dip for chips and also makes a wicked sauce for enchiladas! Serve this for your next get together, everyone will LOVE this I promise! Even better, you can use the Mexican blend of Velveeta cheese for this if desired. Use a good-quality mild cheddar cheese such a Cracker Barrel or Black Diamond brand. Adjust the hot sauce to taste. The dip will thicken as it cools, it is best served from a small crockpot to keep warm you could even cook the complete recipe in the crockpot! Since the store-bought canned chili has very little added ground beef, you could always add in more cooked ground beef is desired!
Provided by Kittencalrecipezazz
Categories Cheese
Time 20m
Yield 20-30 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan over low heat melt the Velveeta and mild cheddar cheese; stir until completely melted and combined.
- When the cheese has melted add in the salsa, chili, sour cream, chili powder, garlic (if using) and hot pepper sauce; cook over low heat for about 8-10 minutes.
- Serve warm.
Nutrition Facts : Calories 130, Fat 9.8, SaturatedFat 5.9, Cholesterol 30.8, Sodium 421.6, Carbohydrate 4.9, Fiber 1.1, Sugar 1.9, Protein 6.3
CHILI CON QUESO DIP II
Here's a simple version of a warm chili and cheese dip served in popular restaurants. Serve with warm tortilla chips.
Provided by Kathleen Burton
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 20m
Yield 32
Number Of Ingredients 3
Steps:
- In a medium saucepan over medium low heat, melt the processed cheese food. Stir in chili without beans and chili powder. Serve warm when thoroughly blended.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 4.2 g, Cholesterol 26.6 mg, Fat 7.9 g, Fiber 0.4 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 467.1 mg, Sugar 2.5 g
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 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
Provided by Judy Gauchat
Categories Condiment/Spread Cheese Appetizer Super Bowl Vegetarian Hot Pepper Party
Yield Serves 6 to 8
Number Of Ingredients 7
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.
CHILI CON QUESO
If you're a University of Oklahoma alumnus you've probably sat down at The Mont for a drink and a generous helping of the restaurant's famous four-cheese queso dip. The restaurant is currently owned by three alumni and the dip (which inspired this recipe) is loaded with pico de gallo and chunks of browned sausage. It's the perfect snack for tip-off or half-time.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 10 to 12 servings (about 3 cups)
Number Of Ingredients 15
Steps:
- Combine the processed cheese, Cheddar, Monterey Jack and mozzarella in a medium bowl. Set aside.
- Heat the oil in a medium saucepan over medium heat. Add the sausage and cook, breaking it into very small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage with a slotted spoon to a plate, leaving the drippings in the pan.
- Add the jalapeno to the drippings and cook, stirring, until softened, about 2 minutes. Sprinkle the flour into the pan and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the chili powder and cumin and stir until well incorporated with the flour mixture, about 30 seconds longer. Slowly pour in the milk and cook, whisking frequently, until smooth and slightly thickened, about 5 minutes. Add the cheese mix a handful at a time. Cook, whisking until smooth. You can add the next handful once the previous handful has melted about halfway.
- Remove from the heat and stir in the browned sausage, pico de gallo and 1/2 teaspoon salt. Taste and adjust the seasonings and heat with additional salt and hot sauce. Serve warm with chips for dipping and extra pico de gallo on the side.
CHILI RICE CON QUESO
Melty cheese, canned chili beans and tomatoes along with a salsa rice mix make this Mexi-casserole a quick and delicious after-work dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray. In casserole, mix rice mix and 1/2 cup of the cheese.
- In 1 1/2-quart saucepan, mix chili beans, tomatoes and water. Heat to boiling. Pour bean mixture over rice mixture in casserole; stir to mix.
- Cover; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted and rice is tender.
Nutrition Facts : Calories 295, Carbohydrate 30 g, Cholesterol 45 mg, Fat 1, Fiber 6 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1330 mg
CIN CHILI CON QUESO
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.
CHILI CON QUESO WITH CHIPS
This cheesy dip never lets on that it has only 2 g of fat per serving. Chilies and garlic kick up the flavor, making it a real crowd pleaser. Sarah Mohrman of Fort Wayne, Indiana shares the recipe.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- Pour both cans of tomatoes into a colander over a small bowl; drain, reserving 1/3 cup liquid. Discard remaining liquid or save for another use. , In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cream cheese until melted. Add the tomatoes, process cheese, chili powder and reserved liquid. Cook and stir over low heat until cheese is melted. Stir in cilantro., Keep warm; serve with tortilla chips.
Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 411mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
CHEESIEST FRIED CHICKEN EMPANADAS WITH CHILI CON QUESO DIP
How to make Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
- Preheat vegetable oil in a deep fryer to 350 degrees F.
- In a large bowl using a rubber spatula, combine the chicken, Colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 piecrust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.
- Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
- Chili Con Queso Dip:
- In a medium saucepot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well. Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.
CHILI CON QUESO CASSEROLE
Pop this meatless casserole into the oven in 10 minutes with help from Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 2-quart casserole or 8-inch square pan with cooking spray. Sprinkle chiles and tomatoes evenly in casserole.
- In medium bowl, beat remaining ingredients except salsa with wire whisk until blended. Pour over chiles and tomatoes.
- Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Serve with salsa.
Nutrition Facts : Calories 330, Carbohydrate 19 g, Cholesterol 155 mg, Fat 2, Fiber 1 g, Protein 15 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 5 g, TransFat 1 g
CHILI RELLENOS CON QUESO
Steps:
- Remove outer skin of chilies. Slit one side and remove the veins and seeds and place chilies on a baking sheet 5"-6" from broiler. Set oven to 450 degrees and leave oven door open.
- Turn chilies while they cook and let them blister (do not burn) evenly. Remove from oven and plunge immediately into ice water. Peel stem downward and remove the rest of the seeds.
- Stuff chilies with cheese. Don`t break chilies. Mix flour, salt, and pepper. Add milk, cooking oil and eggs until a smooth batter is formed. Let stand for 2 hours.
- Then roll chilies in batter and fry in hot cooking oil, turning until evenly brown. Drain, serve with red chili sauce.
- For chili sauce; blend cooking oil, flour, garlic, cook until mixed well. Add chili powder, water, and salt and stir over moderate heat until completely combined and slightly thickened. Pour over chili rellenos and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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