Ingredients
-
1/3
-
1/2
-
1
-
1
-
3/4
-
3/4
-
1
-
1/4
-
1/4
-
1/4
-
-
-
-
-
Directions
Creamy Chile Con Queso, Jane Butel developed this developed this mild recipe for a major Mexican fast food chain The blend of three cheeses and the evaporated milk make this extra creamy and flavorful Keeps in freezer for six months and doubles as a great sauce for vegetables and eggs , My family and friends love when this dip is brought to parties; we all love it! Its mild flavor with a little bit of a kick is just right for chips and any kind of cracker It’s even excellent after it has been frozen for a few weeks and reheated Thanks, Roxygirl, for sharing!, I have the feeling I’ve tried this before because it distinctly reminded me of bland fast food instead of good authentic homemade queso Maybe if I’d never been through a Tex-Mex drive-through I would have liked it more
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Steps
|
1
Done
|
Heat Oil in Pan. |
|
2
Done
|
Add Onion and Garlic and Cook Until Onion Is Clear and Stir in Flour. |
|
3
Done
|
Gradually Stir in Evaporated Milk and Cook Until Mixture Is Thickened. |
|
4
Done
|
Stir in Tomato, Cheeses, and Jalapenos. |
|
5
Done
|
Cook, Stirring, About 5 Minute or Until Cheeses Are Melted. |
