Chile Con Queso Melted Cheese Dip Recipes

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FAVORITE CHILE CON QUESO (A.K.A. CHILE CHEESE DIP)



Favorite Chile Con Queso (A.k.a. Chile Cheese Dip) image

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

2 lbs Velveeta cheese
1 (10 ounce) can tomatoes and green chilies, diced. I like Rotel Original
1 (11 1/2 ounce) jar canned jalapeno slices, I like mild

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 (CHILE-CHEESE DIP)



Chile Con Queso (Chile-Cheese Dip) image

Make and share this Chile Con Queso (Chile-Cheese Dip) recipe from Food.com.

Provided by Karen From Colorado

Categories     Cheese

Time 25m

Yield 1 3/4 cups

Number Of Ingredients 8

1/2 cup finely chopped onion
1 tablespoon butter or 1 tablespoon margarine
2 medium tomatoes, peeled, seeded and chopped
1 (4 ounce) can green chili peppers, rinsed, seeded and chopped
1/4 teaspoon salt
1 1/2 cups shredded cheddar cheese
milk
tortilla chips or corn chips

Steps:

  • In a medium skillet, cook onion in butter until tender but not brown.
  • Stir in tomatoes, chili peppers and salt.
  • Simmer, uncovered for 10 minutes.
  • Add cheese a little at a time, stirring until cheese melts.
  • Stir in a little milk if mixture becomes too thick.
  • Serve immediately with chips.
  • Keep warm in a fondue pot over low heat.

Nutrition Facts : Calories 519.1, Fat 39.1, SaturatedFat 24.7, Cholesterol 119.2, Sodium 993.4, Carbohydrate 17.6, Fiber 3.3, Sugar 9.5, Protein 27.1

CHILE CON QUESO (MELTED CHEESE DIP)



Chile Con Queso (Melted Cheese Dip) image

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

fried tortilla chips
2 tablespoons salad oil
1 medium onion, finely chopped
1 (4 ounce) can diced green chilies or 1 jalapeno chile, diced
1/3 cup heavy cream
1 cup chihuahua cheese or 1 cup edam cheese
6 medium green bell peppers or 6 medium red bell peppers, seeded and cut int 1/2 inch wide strips

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

CHILE CON QUESO DIP (MEXICAN MELTED CHEESE DIP)



Chile Con Queso Dip (Mexican Melted Cheese Dip) image

Just the right amount of zip! This warm dip is great served with a bowl of corn chips (or try blue tortilla chips).

Provided by BecR2400

Categories     Mexican

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

1 tablespoon oil
1 large anaheim chili, chopped (New Mexico)
1/2 cup onion, minced
1 small tomatoes, chopped
1/2 cup chicken broth
1 (16 ounce) package shredded monterey jack and cheddar cheese blend

Steps:

  • Heat oil in saucepan over medium heat. Add the chopped chile, minced onion, and chopped tomato and cook until softened, 5 minutes.
  • Add chicken broth; bring to a boil. Reduce heat to low.
  • Stir in package of shredded cheese. Stir until cheese melts.
  • Serve immediately, or keep warm in the crockpot.
  • Makes 1 3/4 cups.
  • Serve with a bowl of chips (try blue corn chips).

Nutrition Facts : Calories 238.1, Fat 19, SaturatedFat 11.1, Cholesterol 50.5, Sodium 352.6, Carbohydrate 2.5, Fiber 0.4, Sugar 1.4, Protein 14.6

CHILI CON QUESO DIP



Chili con Queso Dip image

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

1 pound ground beef
1 medium onion, chopped
1 pound process cheese (Velveeta), cubed
2 cans (8 ounces each) tomato sauce
1 can (4 ounces) chopped green chilies
1 tablespoon Worcestershire sauce
1 to 2 teaspoons chili powder, optional
1/4 to 1/2 teaspoon garlic powder
Tortilla or corn chips

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.

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

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 DIP I



Chili Con Queso Dip I image

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

2 tablespoons butter
4 onions, chopped
1 red bell pepper, chopped
2 green bell peppers, chopped
salt and pepper to taste
2 (8 ounce) packages cream cheese, softened
½ teaspoon chili sauce
1 (14.5 ounce) package corn tortilla chips

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

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