Chili con Queso

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  • 1/4 cup(s) butter
  • 1 onion finely chopped
  • 4 ounces jar diced pimento undrained
  • 2-4oounces jars roasted diced green chiles
  • 1 cup(s) cottage cheese
  • 2-16oz velvetta cheese cubed
  • 1-5 ounce evaporated milk
  • assorted chips


  1. 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. 2. Process 1 cup cottage cheese in blender until creamy.
  3. 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.
November 2013

This recipe is a personal recipe added by robertrichards and has not been tested or endorsed by MyRecipes.

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