White Chile Con Queso Recipes

WHITE QUESO DIP RECIPE

Steps:

• Melt two teaspoons of butter in medium-sized frying pan. Add onions, cook until they become translucent.
• Place the cheese and heavy cream together in a medium-sized pan and heat over low-medium heat until the cheese melts.
• After the cheese has melted, add green chilis and onions and stir well.

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.

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.

WHITE CHILE CON QUESO

Steps:

• Saute onion in oil until tender.
• Add chilies, jalapenos,pepper and garlic powder and cook for 5 minutes, stirring often.
• Add water and pimentos, mix, and add evaporated milk and cheese.
• Reduce heat and stir as needed until cheese melts.
• Serve with tortilla chips.

CHILE CON QUESO (MICROWAVE)

Steps:

• Place vegetable oil, onion and garlic in a microwaveable container.
• Cook on high, uncovered, 1 to 2 minutes.
• Stir and continue to cook 1 to 2 minutes.
• Add cheese, stir and cook on medium power for 2 to 3 minutes.
• Stir and cook for 1 to 2 more minutes until cheese is melted.
• Pour into a fondue pot or serving dish. Serve warm.