he Chili Con Queso.
Sprinkle lightly with grated cheese and heat in
rom heat.
Spread salsa con queso dip over crust to within
o taste.
The Chile Con Queso.
Start by heating the
nd dd extra grated mozzarella cheese or queso blanco on top. If
In a medium saucepan, stir together Taco Bell brand salsa con queso, Taco Bell thick-n-chunky salsa, Taco Bell taco sauce and half the chopped bell peppers.
Cook and stir over medium heat until thoroughly heated.
Transfer to a serving bowl.
Sprinkle with remaining chopped bell peppers.
Serve with Taco Bell tortilla chips.
Makes 3 cups or 8 to 10 servings.
Takes 5 minutes.
br>Mix salsa con queso with 1 package of shredded cheese, the salsa
Combine cheeses and milk.
Heat slowly until cheese melts.
Stir in diced jalapeno peppers and tomato.
Cover and refrigerate.
Stir the con queso every 30 minutes or so to keep the peppers and tomato from settling to the bottom.
After about an hour taste the con queso.
Add cayenne pepper in 1/8 teaspoons increments until the heat is to your liking.
Heat corn tortillas on both sides in hot skillet.
Drain on paper towels.
Put cheese and onion on corn tortilla.
Roll up and place seam side down in a cake pan.
Spread Tostitos salsa con queso on top.
Heat in a 375\u00b0 oven for 25 minutes or until cheese on inside melts.
In microwave or on stove top, melt together and stir Velveeta and butter.
Do this slowly on medium heat and stir frequently to combine.
Use a wire whisk near the end of this process to completely mix these two ingredients.
In blender, blend tomatoes and jalapenos.
Add this mixture to cheese mixture.
Combine thoroughly, re-heat, and serve warm in a fondue pot or chafing dish.
In double boiler top over boiling water, melt Velveeta cheese in water and add green chilies, taco sauce, garlic powder and Mexene.
Mixture will be thin so thicken it by adding cornstarch dissolved in cold water by adding it little at a time.
If it gets too thick, add water.
Will separate under refrigeration, but does not matter as reheats in double boiler.
Yields 1 1/2 pints.
n 1/2 cup salsa con queso; cook 1 minute or until
tablespoon of the salsa con queso, spread queso on tortilla. Next layer
For queso: In a large pot, heat
ou want) of salsa con queso cheese dip into a bowl. Quickly
stirring constantly, until cheese is completely melted and queso is smooth. If
Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper
Mix sour cream, cream cheese, and taco seasoning mix together
Preheat the oven to 400 degrees.
Spread the queso on the bread shell to within 1/4-inch of the edge.
Top with the meat, tomatoes and cheese.
Bake for 15 minutes or until the queso is hot and bubbly.
hicken and the shredded mozzarella cheese, set aside.
On a
Cook onion in butter over moderately-low heat in a saucepan, stirring occasionally until onion is softened. Add chilies and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally.
Stir in cream cheese. Maintain moderate-to-low heat until cream cheese melts.
Stir in chicken broth, half-and-half, lemon juice, spices and chicken (if using). Heat soup over moderate heat until hot, but do not boil.
Sprinkle tortilla strips, green onions and Monterey Jack cheese over individual servings.