Creamy Chile Con Queso Recipes

CHILE CON QUESO

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
• Add the half & half to the pot and whisk until the flour dissolves. Bring to a simmer and cook until thickened, a few minutes. Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated. Add the cumin, salt and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes. (If the dip seems too thick, you can thin it out with a bit more half & half or some milk.) Transfer to bowl and serve hot with tortilla chips. If the dip cools while you're serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.
• Note: The queso can be made ahead of time and reheated on the stovetop. If it's too thick, add a bit of half and half or milk to thin it out.
• Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.

AUTHENTIC CHILE CON QUESO

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.

CHILE CON QUESO

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.

CHILI CON QUESO

Steps:

• In a large skillet, melt the Crisco over low heat. Add garlic powder and Velveeta and Colby cheeses. Stir continuously over very low heat so the mixture doesn't burn. When cheese has melted, add green chilies and salsa, stirring to combine. Add evaporated milk and stir over low heat: DO NOT LET THE MIXTURE BOIL. Serve warm with tortilla chips or as a sauce on tacos or hamburgers.

CREAMY CHILE CON QUESO

Steps:

• Heat oil in pan.
• Add onion and garlic and cook until onion is clear and stir in flour.
• Gradually stir in evaporated milk and cook until mixture is thickened.
• Stir in tomato, cheeses, and jalapenos.
• Cook, stirring, about 5 minute or until cheeses are melted.

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.

CHILE CON QUESO

Steps:

• Heat oil in large saucepan and cook onions and garlic until translucent, but not browned.
• Add chiles, adobo sauce, and tomatoes, then lower heat.
• Add cheese, stirring until melted, being careful not to scorch on bottom.
• Slowly stir in sour cream.
• Cook until just heated; do not boil.
• Serve with tortilla chips or chopped vegetables.

CHILI CON QUESO EL DORADO

Steps:

• In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Add chilies and chipotle peppers; cook 2 minutes longer. Gradually stir in milk; heat through., Remove from the heat; stir in cheese until melted. Stir in the cilantro, salt and pepper sauce. Serve warm with tortilla 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!

QUEALY'S QUESO

Steps:

• Cut cheese into chunks, and place in a microwave-safe bowl. Add cream and sambal oelek.
• Microwave on high setting for 3 minutes, then stir, and microwave again for a few minutes until the cheese is molten. Stir again to combine.
• Add a splash of water to thin mixture if necessary, then microwave for 20 seconds more. Serve immediately, with tortilla chips.

CARLOS O'KELLY'S CHILE CON QUESO RECIPE - (3.9/5)

Steps:

• Combine butter, Velveeta cheese chunks, sour cream, tomatoes and green chiles, garlic powder, and Kosher salt in a crock pot or non-stick 2-quart saucepan. Warm over low heat, stirring often, until the cheese is melted and smooth. Dip will thicken when cooled. Serve the dip with your favorite chips, cracker or dipping veggies. This recipe makes about 3 ½ cups of dip. NOTES: If you prefer a hotter, spicier dip, use hot tomatoes and green chilies or add a few dashes of Tabasco sauce. Make sure you warm over low heat or it will burn.

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.