Cookbook:Queso

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Cookbook | Ingredients | Recipes | Southwestern cuisine

Queso (cheese in Spanish, also known as Chile con Queso) is a common dip found in southwestern and Tex-Mex cooking.

Killer queso dipEdit

Serve with tortilla chips or Fritos. Recipe makes about 3 cups.

In a saucepanEdit

Brown sausage in saucepan and drain grease. Add cubed cheese, diced tomatoes and diced chilies. Heat over low, stirring until cheese is melted and ingredients are well blended.

In a slow cookerEdit

Brown sausage in a skillet and drain grease. In a slow cooker, melt cheese with tomatoes and chilies, stirring. Add browned sausage. Stir until well melted and mixed.

Quick and easy queso dipEdit

  • 10 oz. (280g) of stewed tomatoes with green chilies
  • 1 small onion, chopped
  • 1 lb. (450g) Velveeta cheese, cubed
  • 0.5 lb. (225g) monterrey jack cheese, grated

In small pan, heat undrained tomatoes and onion, cooking until the juice is gone. While tomatoes are cooking, place Velveeta in microwave-safe bowl and melt in microwave. Add monterrey jack cheese and melt mixture using 50% power. Add tomato mixture.

Can also be made using crock pot.

Last modified on 14 July 2008, at 15:55