0 0
Favorite Chile Con Queso A.K.A. Chile Cheese Dip

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 lbs velveeta cheese
1 (10 ounce) can tomatoes and green chilies, diced. i like rotel original
1 (11 1/2 ounce) jar canned jalapeno slices, i like mild

Nutritional information

142.3
Calories
90 g
Calories From Fat
10 g
Total Fat
6.5 g
Saturated Fat
35.8 mg
Cholesterol
1002.9 mg
Sodium
5.7 g
Carbs
0.4 g
Dietary Fiber
4 g
Sugars
7.5 g
Protein
75g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Favorite Chile Con Queso A.K.A. Chile Cheese Dip

Features:
    Cuisine:

    Excellent recipe, I did not have cream cheese so I added low fat sour cream instead, it was terrific.

    • 35 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Favorite Chile Con Queso (A k a Chile Cheese Dip), I tweaked a recipe from the back of a can of Rotel Tomatoes to suit my friends and I I have made it this way for many parties and have always gotten rave reviews It works well in the crock pot also, and that way is recommended if you are making it for a party, etc where it will need to be kept warm , Excellent recipe, I did not have cream cheese so I added low fat sour cream instead, it was terrific , You’ve given us another terrific recipe, Chef Schellies! I halved this recipe and used 2% Velveeta which is 50% of the fat in the regular stuff I loved how quickly it went together and how I could adjust the heat to our tastes Perfect for TV snacking! Reviewed for Spring PAC ’08


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Dice the Cheese Into Approximately 1-Inch Cubes.

    2
    Done

    Into a Medium Saucepan, Put the Cheese, Rotel Tomatoes and the Jalapeo Slices, Reserving the Juice from the Jalapeos.

    3
    Done

    Heat Over Medium Heat Approximately 5 Minutes Until the Cheese Is Melted, Stirring Constantly.

    4
    Done

    Add the Juice from the Jalapeos to Make the Desired Heat as Well as the Desired Consistency. I Usually Add About 1/2-3/4 of It.

    5
    Done

    Serve Hot With Tortilla Chips.

    6
    Done

    Can Also Be Done in the Crock Pot to Keep It Warm For Parties, Etc.

    Avatar Of Elora Bailey

    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Perfect Hard Boiled Eggs
    Chicken Breasts With Fontina And Prosciutto
    next
    Chicken Breasts With Fontina And Prosciutto
    Featured Image
    previous
    Perfect Hard Boiled Eggs
    Chicken Breasts With Fontina And Prosciutto
    next
    Chicken Breasts With Fontina And Prosciutto

    Add Your Comment

    six − 3 =