alt to taste.
The Chile Con Queso.
Start by heating the
olled tortillas, then the Chili Con Queso.
Sprinkle lightly with grated
rom heat.
Spread salsa con queso dip over crust to within
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.
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 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.
Put ingredients into a saucepan and heat to the simmering point, stirring regularly to keep from burning.
Be sure cheese is all stirred in.
Serve warm-to-hot with tortilla chips, etc.
Place cubes of velveeta in a microwave safe dish.
Pour can of tomatoes and chile on top of cheese cubes (do not drain).
Microwave on high for 3 minutes and stir.
Microwave for 2 additional minutes.
You are done!
Note sauce will thicken in about 10-15 minutes after it begins to cool.
ive spice.
Mix salsa con queso with 1 package of shredded
Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in Monterey Jack and American cheeses until combined.
For a 1 1/2- to 5-quart slow cooker: Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low.
For a 5 1/2- to 7-quart slow cooker: Transfer mixture to 1 1/2quart souffle dish. Set dish in slow cooker and pour water into slow cooker until it reaches about onethird up sides of dish (about 2 ...
n 1/2 cup salsa con queso; cook 1 minute or until
Combine Velveeta and milk in a medium saucepan over medium/low heat.
Stir often as cheese melts.
Be careful not to burn it.
When cheese is melted, add the remaining ingredients, but not the tomatoes.
Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning.
Stir in tomatoes and remove queso from heat.
Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping.
Makes about 2 cups.
rease and add the tomato, chile, and stock.
Bring the
tablespoon of the salsa con queso, spread queso on tortilla. Next layer
ow hot you want the queso to be. Also, if the
Mix all ingredients in a slow cooking pot.
Cover and cook on low 2 to 3 hours.
Serve hot from crock-pot.
Makes about 4 cups.
For queso: In a large pot, heat
Saute chile and onion in the manteca or bacon drippings.
Add garlic and cook until soft.
Add tomatoes and cheese and heat until cheese melts.
In a 3-4 quart pan, combine oil and onion.
Cook, stirring, over medium heat until onion is soft (about 7 minutes).
Add chilies and cream.
Cook, stirring, until hot.
Reduce heat to low and add cheese, stirring until melted.
Pour into a chafing or fondue dish over a low flame or into a dish on an electric warming tray (low setting).
Offer with bell pepper strips and tortilla chips.
In a medium skillet, cook onion in butter or margarine until tender, but not brown.
Stir in tomatoes, chili peppers and salt. Simmer, uncovered, for 10 minutes.
Add cheese a little at a time until cheese is completely melted.
Serve immediately with tortilla chips or corn chips.
This can be prepared ahead of time by leaving out the cheese and later microwave with cheese, stirring frequently.