Chili Con Queso Bites Recipes

CHILI QUESO

Steps:

• Sweat the onions and garlic in a large saucepan over low heat until they are translucent.
• Lightly dust the cheese with cornstarch in a large bowl to keep it from clumping. Add the cheese to the onions and garlic and, as it starts to melt, drizzle in the heavy cream to your preferred consistency. Add the chili and stir until the cheese and chili become one.
• Use as a dip with tortilla chips or use as a condiment on burgers, hot dogs, fries or anything else you might want to taste awesome.

CHILI CON QUESO

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.

CHILI CON QUESO

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 BITES

Steps:

• PREHEAT oven to 400°F Grease 24 (3") muffin-pan cups.
• MIX eggs, picante sauce, flour and chili powder. Stir in cheese and onion.
• SPOON about 1 tablespoons cheese mixture into each cup. Bake 10 minute or until golden brown. Serve warm or at room temperature with additional picante sauce.

CHILI CON QUESO

Steps:

• Melt the butter in a large nonstick skillet over medium heat. Add the serranos, jalapenos and onion. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and cook for 30 seconds.
• Whisk in the flour. Gradually whisk in the half-and-half. Cook, whisking, until the mixture thickens, about 3 minutes.
• Stir in the tomatoes and cilantro. Reduce the heat to low. Stir in the Cheddar and Jack cheeses 1/4 cup at a time, stirring constantly, until all the cheese has melted. Stir in the sour cream and salt. Serve with tortilla chips.

CHILI CON QUESO BITES

Steps:

• 1. preheat oven to 400 degrees. Grease 24 mini muffin tins
• 2. Mix egg, picante sauce, flour,chili powder, cheese, onion, salt and pepper and either the crumbled sausage or the bacon. I actually added them in the tin and made 12 sausage and 12 bacon.
• 3. Fill the tins 1/2 way up. top with more cheese and place in the oven about 10 minutes.
• 4. remove from pan and serve hot or at room temperature, would be good with bloody mary ketchup (recipe on my JAP page.