Chili Con Queso Dip Recipes
CHILI QUESO DIP
I've had this recipe for more than 42 years and have updated it from time to time. This is an easy party favorite, and everyone loves the taquito dippers. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Appetizers
Time 2h20m
Yield 40 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese. , Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.
Nutrition Facts : Calories 147 calories, Fat 11g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 473mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
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 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.
TEXAS BEST CHEESE DIP (CHILE CON QUESO)
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
Steps:
- Melt cheeses together in microwave or on stove top.
- Stir in all other ingredients.
- Serve warm.
CHILI CON QUESO DIP
As much as we like chili, we see no point in making a dip that doesn't include queso, too! This cheesy pleaser serves two dozen.
Provided by My Food and Family
Categories Home
Time 35m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Bake TATER TOTS as directed on package.
- Meanwhile, combine cheeses and evaporated milk in top of double boiler placed over hot water on medium heat. Cook until cheeses are melted and mixture is well blended, stirring occasionally. Add tomatoes and chiles; mix well.
- Serve TATER TOTS as dippers with the warm dip.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 540 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 2 g, Protein 7 g
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
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
Make and share this Chili Con Queso Dip recipe from Food.com.
Provided by BThomson
Categories High In...
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Toss together cheese, cornstarch and garlic powder.
- Heat oil.
- add rest of the ingredients and heat just to boil.
- Reduce heat and stir in cheese. Do not boil.
- Serve with tortilla chips.
Nutrition Facts : Calories 206.9, Fat 14.6, SaturatedFat 8.3, Cholesterol 37.7, Sodium 524.9, Carbohydrate 5.7, Fiber 0.8, Sugar 2, Protein 11.1
CHILE CON QUESO
Steps:
- Add beer to sauce pan and heat to a simmer. In a bowl toss cheese with flour. Add cheese to simmering beer and stir until melted and smooth. Add 1/2 cup salsa and stir together. Serve warm with chips.
AUTHENTIC CHILE CON QUESO
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
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
FAVORITE CHILE CON QUESO (A.K.A. CHILE CHEESE DIP)
I tweaked a recipe from the back of a can of Rotel Tomatoes to suit my friends and I. I have made it this way for many parties and have always gotten rave reviews. It works well in the crock pot also, and that way is recommended if you are making it for a party, etc. where it will need to be kept warm.
Provided by Chef Schellies
Categories Lunch/Snacks
Time 15m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Dice the cheese into approximately 1-inch cubes.
- Into a medium saucepan, put the cheese, Rotel tomatoes and the jalapeño slices, reserving the juice from the jalapeños.
- Heat over medium heat approximately 5 minutes until the cheese is melted, stirring constantly.
- Add the juice from the jalapeños to make the desired heat as well as the desired consistency. I usually add about 1/2-3/4 of it.
- Serve hot with tortilla chips.
- Can also be done in the crock pot to keep it warm for parties, etc.
Nutrition Facts : Calories 142.3, Fat 10, SaturatedFat 6.5, Cholesterol 35.8, Sodium 1002.9, Carbohydrate 5.7, Fiber 0.4, Sugar 4, Protein 7.5
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
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.
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 :
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.
CHILE CON QUESO (MELTED CHEESE DIP)
This is an amazing recipe if you like cheese. Try dunking red and green bell pepper strips and tortilla chips. From Sunset Mexican Cookbook.
Provided by Heydarl
Categories Cheese
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a 3-4 quart pan, combine oil and onion.
- Cook, stirring, over medium heat until onion is soft (about 7 minutes).
- Add chilies and cream.
- Cook, stirring, until hot.
- Reduce heat to low and add cheese, stirring until melted.
- Pour into a chafing or fondue dish over a low flame or into a dish on an electric warming tray (low setting).
- Offer with bell pepper strips and tortilla chips.
Nutrition Facts : Calories 196.8, Fat 15.9, SaturatedFat 7.7, Cholesterol 37.9, Sodium 349.6, Carbohydrate 9, Fiber 2.5, Sugar 4.3, Protein 6.3
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