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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

"NOW I know what the fuss has been all about ... this was both easy and delicious. A winning combination! I used a 3 lb sirloin tip roast, a 1-oz pkg of gravy mix, a 1-oz pkg of ranch dressing mix and about 3/4 of an ounce of italian dressing mix. I too mixed the dry mixes together and used ... " - lennie

"Where is the onion and garlic in the recipe?" - northwoodcav

"Do I add the carrots and stuff and then cook for an additional 2 hours or is it part of the 7-9 hours??" - simplydelicious

"I gave it of a kick with hatch chile bacon and a bit red pepper. My family loved it!" - rajakiwi

"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

"What's the secret? Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, and a few..." - rebecca swift

Happy cooking...