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.
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
CHILE CON QUESO
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish. Serve immediately with tortilla 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
THE BEST CHUY'S QUESO RECIPE COPYCAT
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
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.
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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TEXAS GREEN CHILI QUESO DIP RECIPE - LITTLE SPICE JAR
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5/5 (17)Category AppetizersServings 6Total Time 20 mins
- 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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