Best Cremoso Dip Dulce De Chile Con Queso Recipes

CHEESE CON QUESO DIP

Cheese Con Queso Dip image

I've been making this for over 20 years, and was surprised not to see it here on Zaar. I got this recipe from my dear Auntie. I've changed it a bit over the years to make it "just a little less" on the fat than the original, but if you make this, forget your diet! I make it for special occasions only. Leftovers are great on hamburgers, in chili, use your imagination! It's yummy! The tomatoes and jalapenos can be substituted with 1-2 cans Rotel. Serve with chips of your choice.

Provided by Chef PotPie

Categories Cheese

Time 25m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

1 (1 lb) package Velveeta cheese, cut into cubes
1 cup butter, cubed (I use 1 stick)
1 (16 ounce) can whole canned tomatoes
1 (4 ounce) can jalapeno peppers

Steps:

In microwave or on stove top, melt together and stir Velveeta and butter.
Do this slowly on medium heat and stir frequently to combine.
Use a wire whisk near the end of this process to completely mix these two ingredients.
In blender, blend tomatoes and jalapenos.
Add this mixture to cheese mixture.
Combine thoroughly, re-heat, and serve warm in a fondue pot or chafing dish.

Nutrition Facts : Calories 258, Fat 23.6, SaturatedFat 15.1, Cholesterol 70.5, Sodium 749.5, Carbohydrate 5.8, Fiber 0.7, Sugar 4.3, Protein 6.6

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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.