Chilli Con Queso Dip With Kraft Cheese

Cook until process cheese spread is melted stirring. 6 cups hand-shredded never pre-shredded cheese can use any combination of Longhorn cheddar and Monterrey Jack see note 12 cup chopped cilantro.

Chili S Skillet Queso In A Crock Pot Copykat Recipes Recipe Copykat Recipes Queso Queso Dip

4 cloves garlic minced.

Chilli con queso dip with kraft cheese. Once the dip has cooled completely transfer it to a freezer-safe container or Ziploc bag. Place the dip in a saucepan and heat over medium heat until the queso is heated through. It called for 12 pound of pasteurized cheese and 12 can of canned tomatoes with chilies to be melted together and served as a dip with corn chips spread on toast or crackers or to serve as a filling for hard boiled eggs or celery.

In a medium saucepot slowly melt cheddar over mediumlow heat. Reduce heat to low. Cook until cheeses are melted and mixture is well blended stirring occasionally.

Stir in diced jalapeno peppers and tomato. Heat slowly until cheese melts. Ree Drummond makes chili con queso dip.

You can freeze this Chile Con Queso dip for about 2-3 months. Meanwhile combine cheeses and evaporated milk in top of double boiler placed over hot water on medium heat. She starts with a chopped yellow onion browning in vegetable oil before adding one pound of hot breakfast sausage.

Add tomatoes and chiles. Cook and stir onion in butter in medium saucepan on medium-high heat until tender. When cheese is fully melted add tomatoes chiles and hot sauce stirring with spoon until combined well.

Place the dip in an airtight container in the refrigerator for 4-5 days. DIRECTIONS Combine cheeses and milk. Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

2 plum tomatoes peeled and diced about 1 cup can use canned if tomatoes arent in season 12 cup sour cream. Bake TATER TOTS as directed on package. In a medium saucepan warm the oil over low heat.

Add the onion tomatoes garlic chili powder paprika salt and cayenne and cook stirring occasionally until the tomatoes have. Ingredients 14 cup butter or margarine 12 cup finely chopped onion 1 can 145 ounces diced tomatoes with liquid 2 cans 4 ounces each chopped mild green chiles drained 12 teaspoon salt 8 ounces American cheese cubed 8 ounces shredded Cheddar cheese 12 cup heavy cream. She cautions that the dip.

Heat oven to 425ºF. Thaw the dip in the refrigerator overnight. Add chili and process cheese spread.

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