Options

Format:
Include:
PRINT
Photo: William Dickey; Styling: Lisa Powell Bailey Photo by: Photo: William Dickey; Styling: Lisa Powell Bailey

Chile con Queso

Diced green chiles can be substituted for roasted green chiles.

Southern Living NOVEMBER 2006

  • Yield: Makes about 8 cups
  • Cook time:1 Hour, 30 Minutes
  • Prep time:15 Minutes

Ingredients

  • 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

Preparation

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.

advertisement

Go to full version of

Chile con Queso recipe

advertisement