Recipe by Karen From Colorado
Easy and delicious mexican dip served warm with tortilla chips.
Top Review by Sackville
This worked out perfectly, and that's saying something because I've failed at making Chile con Queso many times before. Each time I tried to make different versions of this dish it would come out all gloopy but this one was perfect. Very smooth and tasty. I only needed to add about a tablespoon of milk. You do have to be quick eating it because the cheese starts to firm up when it cools, but that's not a problem since it's so yummy!
- 1⁄2 cup finely chopped onion
- 1 tablespoon butter or 1 tablespoon margarine
- 2 medium tomatoes, peeled, seeded and chopped
- 1 (4 ounce) can green chili peppers, rinsed, seeded and chopped
- 1⁄4 teaspoon salt
- 1 1⁄2 cups shredded cheddar cheese
- tortilla chips or corn chips
Directions See How It's Made
- In a medium skillet, cook onion in butter until tender but not brown.
- Stir in tomatoes, chili peppers and salt.
- Simmer, uncovered for 10 minutes.
- Add cheese a little at a time, stirring until cheese melts.
- Stir in a little milk if mixture becomes too thick.
- Serve immediately with chips.
- Keep warm in a fondue pot over low heat.