Chili con Queso
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 24 servings.
Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. —Patricia Leinheiser, Albuquerque, New Mexico
Ingredients
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2 tablespoons butter
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1 medium onion, chopped
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1 to 2 garlic cloves, minced
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1 can (4 ounces) chopped green chiles
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2 tablespoons cornstarch
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1 cup whole milk
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2-1/2 cups shredded cheddar cheese
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2 cups shredded Monterey Jack cheese
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Tortilla chips
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Optional: Chopped tomato, sliced jalapeno pepper, and minced cilantro
Directions
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1.
In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chiles; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.
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2.
Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato, jalapeno and cilantro.
Nutrition Facts
2 tablespoons: 103 calories, 8g fat (5g saturated fat), 24mg cholesterol, 164mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 5g protein.
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