So it’s no surprise that we love queso around here.
I recently got Chili con Queso in my head and could not get it out.
I’ve made Chili con Queso quite a few times before using a brick of Velveeta and a can of beanless chili. But for whatever reason this time the thought of that brick of Velveeta just freaked me out.
So to satisfy the craving, I decided to make queso from scratch…but still used the freaky gelatinous canned chili…yeah, I know, it doesn’t make any sense. Note to self: make the chili part from scratch next time, too.
But I digress, nonsensical or no, this one was fantastic Chili con Queso and received rave reviews all night.
Chili con Queso
An Amy’s Cooking Adventures Original recipe
6 tbsp butter, cubed
1 small onion, diced
2 cloves garlic, minced
6 tbsp all-purpose flour
3 ½ cups lowfat milk
12 oz white cheddar cheese, shredded
6 oz cream cheese
1 (15 oz) can Hormel Beanless Chili
½ cup medium salsa
¼- ½ tsp cayenne pepper
Salt, to taste
Place the butter in a medium saucepan over medium heat. Once the butter is melted, add the onion and cook for 5 minutes or until tender. Add the garlic and cook for another 30 seconds.
Sprinkle the flour into the pot and stir constantly, cooking for 2 minutes. Slowly whisk in the milk. Bring the milk to a simmer, then stir in the cheeses, stirring constantly until melted.
Last, stir in the chili and salsa and heat through. Use the cayenne and salt to adjust the queso, to taste.
Sounds delicious Amy!!ReplyDelete
Book marking the recipe .ReplyDelete
Stopped by from marvelous monday .
Following you and appreciate if you do the same .
Yum! This looks delicious. I love cheeeeese! :DReplyDelete
This sounds delicious ! What a treat it must have been !ReplyDelete
This looks DELISH!ReplyDelete