This yellow cheese dip is served at the "On the Border" Mexican restaurants. It is tasty and if anyone has recipe I would appreciate it!
Answer:
Chili con queso -
2 onions
2 tomatoes
2 cups of green chili
2 garlic cloves (peeled and chopped)
1 bundle of Velveeta (if you use regular cheese it will get massively strange, use Velveeta)
2 teaspoons of cummin (the magic Mexican spice)
Saute onions next to garlic, then donate chilis, tomatoes, and cummin
At the same time, cube the Velveeta and put it surrounded by a double boiler to start melting.
When everything is done cooking, mix it near the Velveeta and simmer on low - SUPER YUMMY!
Recipe is from my grandma Rita
Go to this site and you'll find what you want. :)
http://homecooking.more or less.com
Real Mexican Cheese Dip
1 1/2 cups chopped onions
1 tablespoon shortening
2 cups fresh tomatoes
1 (4 ounce) can green chili pepper (chopped)
1 teaspoon salt
1 lb grated American cheese
jalapeno pepper (IF YOU LIKE IT HOT)
Saute chopped onion in shortening.
Add fresh tomatoes and chopped green chili pepper.
Add 1 tsp salt and 1/2 tsp pepper.
Simmer until in good health blended.
Add 1 lb grated American cheese.
Heat only until cheese melt.
Serve with tortilla chips.
Can affix hot jalapeno peppers contained by addition to chili pepper if you like it HOT.
Makes 1 quart.
Freezes powerfully.
1 servings 1 Quart
I don't know that recipe but melt Velveeta & any kind of salsa works great! Even better, tag on a little browned vessel sausage.
Oh yeah -- jbird have the right idea. I use HOT Velveeta (hard to find if you are not surrounded by the Southwest), cooked, crumbled sausage and Jalapenos. I have never tried the salsa, but I bet the hot, chunky would be wonderful. I enjoy tried the cheddar cheese before, but it other separates when it sits.
Here si my award leading recipe. The key ingredient is the vinigar.
Ingredients:
1 – 16oz. jar Tejano salsa atmosphere
1 lb. fresh spinach, cleaned and loosely chopped
2 cups shredded Monterey Jack cheese
1 – 8oz pkg Philly cheese, softened, cubed
1 cup evaporated milk
1 – 4 oz. can chopped black olives, drained
1 Tbsp. Balsanic vinegar
Directions:
Preheat oven to 400 degrees. In a atmosphere mixing bowl, add adjectives the above ingredients and mix evenly.
Pour into a shallow, oven proof baking dish, bake mixture for 20 minutes or until bubbly. Serve next to plenty of tortilla chip and bite-size fresh vegetables on a warming plate
Makes 7 cups.
Tip: this dish is pretty creamy and thin straight out of the oven. Try serving it over bowtie noodles beside toast points. Excellent!
These are my favorite mexican dips...
16oz. Pepperjack white AMERICAN cheese.
16 oz jar of salsa ,
***put these surrounded by a crock pot to melt together! MMMmmmm...
-or-
12oz FatFree refried beans
16oz Low Sodium Salsa
*****don't warmth the beans, if there are what`s left, refrigerate.
-or-
1 packet dry Hidden Valley Ranch mix (this comes in low sodium also)
16oz Sour Cream (may be low flabby, or fat free)
16oz Salsa (may be low sodium)
1 c. low fleshy shredded sharp cheddar
Good Luck,
All of these are great on tortilla chips or tortillas
Every salsa agreed to man can be found at http://recipesforsalsas.blogspot.com/...
Maybe it's there.
Godd Luck
Chile con queso: It is made by melting a box of Velveeta cheese with a can of Ro-Tel tomatoes-and-jalapenos. It is a total Tex-Mex piece, totally calorific and other a hit at parties.
You enjoy to use Velveeta to make chile con queso, a Tex-Mex dish that's fuzzily descended from a real Mexican dish particular as queso fundido. Queso fundido is made from a white mozzarella-like cheese but it's just not alike thing; what you want is to do the Velveeta entry.
Don't know of a Mexican cheese dip, I know of a terrifically simple Tex-Mex cheese dip...Velveeta cheese and a can of Rotel ..... just cut the cheese surrounded by cubes and place in dish,attach Rotel sauce, pop in microwave for in the region of 5 to 7 minutes....and you got yourself a DELICIOUS cheese dip.
More Questions & Answers...
Answer:
Chili con queso -
2 onions
2 tomatoes
2 cups of green chili
2 garlic cloves (peeled and chopped)
1 bundle of Velveeta (if you use regular cheese it will get massively strange, use Velveeta)
2 teaspoons of cummin (the magic Mexican spice)
Saute onions next to garlic, then donate chilis, tomatoes, and cummin
At the same time, cube the Velveeta and put it surrounded by a double boiler to start melting.
When everything is done cooking, mix it near the Velveeta and simmer on low - SUPER YUMMY!
Recipe is from my grandma Rita
Go to this site and you'll find what you want. :)
http://homecooking.more or less.com
Real Mexican Cheese Dip
1 1/2 cups chopped onions
1 tablespoon shortening
2 cups fresh tomatoes
1 (4 ounce) can green chili pepper (chopped)
1 teaspoon salt
1 lb grated American cheese
jalapeno pepper (IF YOU LIKE IT HOT)
Saute chopped onion in shortening.
Add fresh tomatoes and chopped green chili pepper.
Add 1 tsp salt and 1/2 tsp pepper.
Simmer until in good health blended.
Add 1 lb grated American cheese.
Heat only until cheese melt.
Serve with tortilla chips.
Can affix hot jalapeno peppers contained by addition to chili pepper if you like it HOT.
Makes 1 quart.
Freezes powerfully.
1 servings 1 Quart
I don't know that recipe but melt Velveeta & any kind of salsa works great! Even better, tag on a little browned vessel sausage.
Oh yeah -- jbird have the right idea. I use HOT Velveeta (hard to find if you are not surrounded by the Southwest), cooked, crumbled sausage and Jalapenos. I have never tried the salsa, but I bet the hot, chunky would be wonderful. I enjoy tried the cheddar cheese before, but it other separates when it sits.
Here si my award leading recipe. The key ingredient is the vinigar.
Ingredients:
1 – 16oz. jar Tejano salsa atmosphere
1 lb. fresh spinach, cleaned and loosely chopped
2 cups shredded Monterey Jack cheese
1 – 8oz pkg Philly cheese, softened, cubed
1 cup evaporated milk
1 – 4 oz. can chopped black olives, drained
1 Tbsp. Balsanic vinegar
Directions:
Preheat oven to 400 degrees. In a atmosphere mixing bowl, add adjectives the above ingredients and mix evenly.
Pour into a shallow, oven proof baking dish, bake mixture for 20 minutes or until bubbly. Serve next to plenty of tortilla chip and bite-size fresh vegetables on a warming plate
Makes 7 cups.
Tip: this dish is pretty creamy and thin straight out of the oven. Try serving it over bowtie noodles beside toast points. Excellent!
These are my favorite mexican dips...
16oz. Pepperjack white AMERICAN cheese.
16 oz jar of salsa ,
***put these surrounded by a crock pot to melt together! MMMmmmm...
-or-
12oz FatFree refried beans
16oz Low Sodium Salsa
*****don't warmth the beans, if there are what`s left, refrigerate.
-or-
1 packet dry Hidden Valley Ranch mix (this comes in low sodium also)
16oz Sour Cream (may be low flabby, or fat free)
16oz Salsa (may be low sodium)
1 c. low fleshy shredded sharp cheddar
Good Luck,
All of these are great on tortilla chips or tortillas
Every salsa agreed to man can be found at http://recipesforsalsas.blogspot.com/...
Maybe it's there.
Godd Luck
Chile con queso: It is made by melting a box of Velveeta cheese with a can of Ro-Tel tomatoes-and-jalapenos. It is a total Tex-Mex piece, totally calorific and other a hit at parties.
You enjoy to use Velveeta to make chile con queso, a Tex-Mex dish that's fuzzily descended from a real Mexican dish particular as queso fundido. Queso fundido is made from a white mozzarella-like cheese but it's just not alike thing; what you want is to do the Velveeta entry.
Don't know of a Mexican cheese dip, I know of a terrifically simple Tex-Mex cheese dip...Velveeta cheese and a can of Rotel ..... just cut the cheese surrounded by cubes and place in dish,attach Rotel sauce, pop in microwave for in the region of 5 to 7 minutes....and you got yourself a DELICIOUS cheese dip.
More Questions & Answers...