Chilie Con Queso

This chile con queso is very close to the authentic variety we used to eat in El Paso. If you like a velvetta type queso, you would not like this. The Mexican melting cheese is very important to use as it gives the queso the proper consistency.

Category: Appetizers

Cuisine: Mexican

☆☆☆☆☆

Ready in 15 minutes
by debi2bob

Ingredients

1 8-10 ounces Oaxaca Melting Cheese (bought at Sam's on

HWY 6)

1 container Bueuno green Hatch chiles (from Brookshire

Bros.)

1/4 cup fat free 1/2 and 1/2

1 whole onion -- chopped

2 teaspoons cumin

3 cloves garlic -- peeled and crushed

1/2 teaspoon salt


Directions

In a skillet, fry onions, garlic and chiles for about 5 minutes in about 3 tablespoons butter. Make a double boiler by nesting a smaller saucepan into a larger one and filling the larger bottom one with about 1 inch water. Bring to a boil and turn down heat. Put in the cheese and let melt, about 10 minutes or so. Then add the 1/2 and 1/2, the chiles/onions/garlic and then the salt and cumin. Heat through on a low heat. Makes enough for about 8 small bowls of dip. Serve with tortilla chips. Delicious and stringy just like Leo's!!

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)