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Chile con Queso

Photo: William Dickey; Styling: Lisa Powell Bailey
Prep time 15 mins
Cook time 1 hr, 30 mins
Yield Makes about 8 cups
Diced green chiles can be substituted for roasted green chiles.


  • 1/4 cup butter or margarine
  • 1 small onion, finely chopped
  • 1 (4-oz.) jar diced pimiento, undrained
  • 2 (4-oz.) cans roasted diced green chiles
  • 1 cup cottage cheese
  • 2 (16-oz.) loaves pasteurized prepared cheese product, cubed
  • 1 (5-oz.) can evaporated milk
  • Assorted tortilla and corn chips
  • Toppings: grape tomato halves, pickled jalapeño slices

How to Make It

  1. Melt butter in a large skillet over medium heat; add onion, and sauté until tender. Stir in diced pimiento and roasted green chiles, and sauté 1 minute. Set aside.

  2. Process 1 cup cottage cheese in blender until creamy.

  3. Place onion mixture, cottage cheese, and cubed cheese in a 4-qt. slow cooker; stir in evaporated milk. Cover and cook on LOW 1 hour and 20 minutes, stirring gently every 20 minutes. Stir before serving. Serve with assorted tortilla and corn chips and desired toppings.