Chili con Queso El Dorado Recipe

4.5 2 2
Chili con Queso El Dorado Recipe
Chili con Queso El Dorado Recipe photo by Taste of Home
Publisher Photo

Chili con Queso El Dorado Recipe

Read Reviews
4.5 2 2
Publisher Photo
Used as a dip or a sauce on burgers, chicken or pork, this creamy queso is spiced with chilies, chipotle peppers and hot pepper sauce. —Carolyn Kumpe, El Dorado, California
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup chopped green onions
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 4 cans (4 ounces each) chopped green chilies
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 cans (5 ounces each) evaporated milk
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1/4 cup minced fresh cilantro
  • 1/8 teaspoon salt
  • 2 to 4 drops hot pepper sauce
  • Tortilla chips

Directions

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. Yield: 4 cups.
Originally published as Chili con Queso El Dorado in Simple & Delicious December/January 2012, p88

Nutritional Facts

1/4 cup (calculated without tortilla chips): 92 calories, 6g fat (4g saturated fat), 18mg cholesterol, 237mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 1 cup chopped green onions
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 4 cans (4 ounces each) chopped green chilies
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 cans (5 ounces each) evaporated milk
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1/4 cup minced fresh cilantro
  • 1/8 teaspoon salt
  • 2 to 4 drops hot pepper sauce
  • Tortilla chips
  1. 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.
  2. Remove from the heat; stir in cheese until melted. Stir in the cilantro, salt and pepper sauce. Serve warm with tortilla chips. Yield: 4 cups.
Originally published as Chili con Queso El Dorado in Simple & Delicious December/January 2012, p88

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forChili con Queso El Dorado

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
justmbeth User ID: 1196484 225685
Reviewed Apr. 30, 2015

"I made a half recipe, which is plenty. Family declared it was a keeper."

MY REVIEW
Bethj User ID: 47434 212389
Reviewed Jan. 6, 2012

"Made this last week and the whole family loved it."

Loading Image