chili con queso

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: DELICIOUS CHILI CON QUESO : -------------------------------------------------------------------------------- : 1 1/4 lb. grated Cheddar : cheese : 1 1/2 lb. Velveeta cheese : 1 pt. milk : 1 small bell pepper, chopped : fine : 1 small onion, chopped fine : 2 Tbsp. margarine : Melt Velveeta in double boiler. In small pan add milk, : onions, bell pepper, and margarine. Allow to simmer for 2 : minutes then add it to the Velveeta and blend with a spoon. : Add the grated Cheddar cheese and blend well. This should give : you a creamy smooth Chili Con Queso. : -------------------------------------------------------------------------------- : CHILI CON QUESO DIP : -------------------------------------------------------------------------------- : 1 lb. can chili without beans : 1 lb. pasteurized cheese : spread (Cheez Whiz) : 4 green onions, chopped : 1 (4 oz.) can chopped green : chili peppers : Mix all ingredients in slow cooker. Cover and cook on : low 2 to 3 hours. Serve hot with Dorito chips. : -------------------------------------------------------------------------------- : CHILI CON QUESO : -------------------------------------------------------------------------------- : 1/2 c. finely chopped onion : 3 Tbsp. butter : 3 Tbsp. flour : 1 tsp. salt : 1 c. heavy cream : 1 can whole tomatoes, drained : and chopped : 1 (4 oz.) can green chili : peppers, seeded and chopped : 1 (8 oz.) pkg. Monterey Jack : cheese, grated : Saute onions in butter until tender. Stir in flour and : salt. Cook stirring constantly, until bubbly. Remove from : heat and stir in cream slowly. Return to heat and continue : cooking and stirring until mixture thickens and bubbles. Stir : in tomatoes and chillies. Cook 1 minute longer. Add cheese : and stir until melted. Serve warm (use chafing dish). Use : tortilla chips or crackers. : -------------------------------------------------------------------------------- : FORT BLISS CHILI CON QUESO : -------------------------------------------------------------------------------- : 1 medium onion, chopped : 1/2 lb. cheese (Monterey Jack) : 1 can taco sauce : evaporated milk : Saute onion in a little butter. Add taco sauce. Simmer : for 5 minutes and add cheese. Heat until cheese melts. Add : evaporated milk to smooth the mixture to desired consistency. : Serve hot with tortilla chips. : -------------------------------------------------------------------------------- : SHANNON'S "WORLD FAMOUS" CHILI CON QUESO : -------------------------------------------------------------------------------- : 6 to 8 large Colorado chilies : 5 to 7 large tomatoes : 1 medium sized onion : 1 clove garlic : 2 Tbsp. butter or margarine : 1 1/2 lb. Monterey Jack cheese : 1/2 tsp. salt : flour or corn tortillas : Fry or roast chilies until skin is bubbly and loose. : Peel off skin and stem. Rinse to remove seeds (if you like it : hot, leave some seeds in). Dice chilies and set aside. Dice : tomatoes and set aside, making sure to save the juice. Dice : onion and garlic. In a large pan, melt butter or margarine on : medium-high heat. Saute onions, tomatoes, chilies and garlic : together until tender and bubbly. Add salt. Slice cheese into : chunks and add to pan. Lower heat to medium. Stir constantly : until cheese melts and mixture looks blended. Serve on warm : flour or corn tortillas.

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