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. 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.
This recipe is a personal recipe added by robertrichards and has not been tested or endorsed by MyRecipes.
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Chili con Queso Recipe at a Glance
- COURSE: Appetizers