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Hot Chili Con Queso Recipe

Tuesday, January 5, 2010

                                                          Hot Chili Con Queso Recipe

Hot Chili Con Queso Recipe Ingredients

2 tablespoons butter
1 small onion, finely minced (about 1/4 cup)
2 medium-sized tomatoes, peeled, seeded, diced or 1 (8-ounce)
can diced tomatoes
1 (4-ounce) can peeled, chopped, green chilies
2 cups (1 pound) cubed Monterey Jack cheese
1 (8-ounce) package cream cheese, cubed
1/2 pint half-and-half (1 cup)
Salt to taste
Hot-pepper sauce to taste
Vegetable sticks and slices, such as bell peppers,
zucchini, jicama, carrots, celery, turnips and pea pods
Corn chips

Hot Chili Con Queso Recipe Cooking Tips

In a medium-sized heavy saucepan or deep skillet, heat butter Add onion. Saute over
low heat about 5 minutes or until soft not browned. Add tomatoes with juice and chilies.
Simmer, uncovered, 15 minutes, stirring occasionally. Add Monterey Jack and cream
cheese and turn heat to very lowest setting. Turn into a serving dish or pot and keep
warm but do not stir. Before serving, pour in half and half and add salt and hot-pepper
sauce, stirring just briefly. Offer with vegetable sticks and/or corn chips for serving.
Makes about 4 cups.
Serving Suggestion: Turn dip into a heatproof pottery or glass dish and place over a
candle-warmer, or into a chafing dish with a waterbath to keep dip runny during a party.
Leftover dip can be kept in a covered container in the refrigerator up to 4 days, or may be
frozen. Hot Chili Con Queso Recipe


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