Chili Con Queso Hamburger Dip Recipes

CHILI QUESO DIP

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.

CHILI CON QUESO RECIPE BY TASTY

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
• In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
• In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
• Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
• Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
• Enjoy!

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 DIP I

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.

CHILI CON QUESO DIP

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.

CHILI CON QUESO DIP

Steps:

• Fry bacon in flameproof serving dish over medium heat until crisp.
• Add onions and tomato and cook until onion softens, stirring occasionally, about 5 minutes.
• Stir in next 4 ingredients; reduce heat to low.
• Gradually add cheeses, stirring until melted and bubbling.
• Thin with tomato juice if desired.
• Garnish with cilantro and serve immediately.

CHILE CON QUESO DIP

Steps:

• In a large skillet, sautee onion, add peppers and tomatoes. Salt and pepper to taste and add milk. Whisk in flour. Add cheese and stir until melted. Can keep warm in crockpot.

BEEF CHILI CHEESE DIP

Steps:

• In a saucepan, cook beef over medium heat until no longer pink; drain. Add chili, cheese and green chilies. Heat over medium-low, stirring frequently, until cheese melts. Serve warm with chips.

CHILE CON QUESO CHEESEBURGER

Steps:

• Light your grill and when it is heated brush the grate with oil. Put the Anaheims in a small bowl with olive oil and toss to coat. Thread the jalapeños and garlic onto a metal skewer or a wooden one that has been soaked in water and grill until blackened all over. Repeat with the Anaheims using grill tongs to turn. Peel and remove stems and seeds from the chilies and discard. Peel garlic. Add tomatoes to a small bowl. Chop the chiles and garlic and add to the tomatoes. Fold in the cheeses, sprinkle with cumin, and chili powder and season with salt and pepper, toss.
• Cut eight 6"squares of wax paper; divide the beef among them. Pat each portion into a 5" round pattie that is a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal and pat smooth. Pat the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the insides of the rolls with oil.
• Brush the grate with a little more oil and grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Lightly toast the rolls on the grill. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.