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Chili con Queso El Dorado

 Chili con Queso El Dorado
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
16 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1/4 cup (calculated without chips) equals 92 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 237 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein.

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Chili con Queso El Dorado (continued)

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