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Chile Con Queso 4

Recipe: Appetizer : Chile Con Queso 4 - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1/2 cup vegetable oil (see note)

1 onion, chopped

Salt and ground black pepper to taste

1/2 cup canned tomatoes

1/4 teaspoon cayenne pepper

1 1/2 teaspoons sugar

2 tablespoons paprika

Garlic powder to taste

1/4 cup each: flour and water

1/2 pound American cheese, grated (2 cups)

Directions

Combine oil, onion, salt, pepper, tomatoes, cayenne, sugar, paprika and garlic powder in heavy pot and simmer 25 to 30 minutes over medium heat. Mix flour and water in small bowl; add to onion mixture gradually, stirring until smooth and thick. Add cheese, stirring constantly to prevent sticking. Cook until well-blended and smooth. Serve warm with tortilla chips.

Note: Some readers omit the oil because they think the cheese has enough fat. If so, sautÚ the onion in 2 tablespoons hot oil to soften. A similar recipe attributed to Felix's appears in the Houston Junior Forum cookbook, Buffet on the Bayou ($17.95), but the sugar is omitted and paprika increased to 3 tablespoons.






Latest Reviews

"This candied sweet potato recipe, without marshmallows, is a family-friendly side for..." - callie

"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3

"It's as good as everyone says! I used a boneless chuck roast (3 lb) and cut the ranch dressing in half. I added an additional 1/4 cup water. I cooked it 9 hours. It came out very tender, and with a gravy that was superb! Served with mashed potatoes and steamed fresh garden peas. Thanks, yooper! This is one that I will repeat!!" - mizznezz

"Very tasty, I did half the seasonings because we only had about a 2 -2.5 lb elk roast for my husband and I. Very tender and juicy, I always love the veggie flavors! I loved how the drippings were already made into a gravy. Great for Sunday dinners!" - simplydelicious

"Sorry, but this was just WAY TO SALTY for my family. I followed the recipe exactly. If I ever try it again, I will definately cut the dry ranch dressing in half as you suggested." - mrs. dj

"I've tried so many pot roast recipes but never found one I thought was outstanding until I came upon THIS! I followed the instructions to the letter and it was the best I've ever had! There are only two of us so I cut it in half and it worked perfectly. I ran across another that is identical other than ... " - liz wilcox

Happy cooking...