Chili Con Queso

recipe
Dotty says chicken broth mellows the flavor of this cheese dip and gives it a smoother texture. Keep warm in a 1-quart stockpot or fondue pot.

Yield:

Makes about 4 cups

Recipe from


Ingredients

1 small onion, chopped
1/2 to 3/4 cup chicken broth, divided
1 (16-ounce) loaf pasteurized prepared cheese product, cubed
1 (10-ounce) can tomatoes with green chiles, drained
Tortilla chips

Preparation

Cook onion in 1 tablespoon chicken broth in large saucepan over low heat 5 minutes or until tender, stirring often. Stir in cheese and tomatoes until cheese begins to melt; stir in chicken broth, 1/4 cup at a time, until dip is desired consistency. Serve with tortilla chips.

Note: For testing purposes only, we used Velveeta for pasteurized prepared cheese product.

Note:

April 2004
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