Creamy Chile Con Queso Recipes

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

Chili con Queso image

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.

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

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

Authentic Chile con Queso image

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

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

CHILE CON QUESO

Provided by Ree Drummond : Food Network

Categories appetizer

Time 40m

Yield 15 servings

Number Of Ingredients 7

Chile Con Queso image

Steps:

Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.

Ingredients

One 1-pound package refrigerated hot breakfast sausage
1 onion, diced
One 2-pound block processed cheese, such as Velveeta
One 10-ounce can diced tomatoes and green chiles
2 cans chopped green chiles
1 jalapeno, diced
Chips, for serving

THE BEST CHUY'S QUESO RECIPE COPYCAT

Provided by Katie Clark

Categories Copycat

Time 20m

Number Of Ingredients 7

The Best Chuy's Queso Recipe Copycat image

Steps:

instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.

Nutrition Facts : Calories 285 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 18 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 6600 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

Ingredients

1 package Velveeta Slices (16 ounce - 24 slices)
1 cup restaurant-style salsa (market pantry)
1 cup 505 Southwestern Salsa, Tomatillo Garlic & Liime
1/2 cup chicken stock
1/2 cup whole milk or heavy cream
1 tablespoon chili powder
1/2 tbsp cumin