Rachael Ray's Instant Chili Con Queso: a Texan's Fondue
"Rachael Ray says she can't believe she put this recipe in a cookbook because it's hardly a recipe but one of her guilty pleasures in life. I added some American cheese to it--feel free to doctor it how you like it. The cilantro adds a lot of flavor. Recipe from Cooking 'Round the Clock, Rachael Ray 30-Minute Meals."
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 15 ounces chili (Rachael says use store bought)
- 3 ounces cream cheese, cut into pieces
- 2 scallions, chopped
- 2 tablespoons cilantro, chopped
- pretzel rods or corn chips, for dipping
directions
- Place chili, cream cheese, scallions, and cilantro in a small pot over low heat and cook until hot and cheese melts to combine with chili.
- Transfer to a bowl and serve with pretzel rods and/or chips for dipping.
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Reviews
-
I used left over chili for this and it was fab! -
I'm glad Rachael did write this down because its fabulous! I left out the green onions and cilantro when I made it. It's a great excuse to eat corn chips!
RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
