Chili con Queso

Chili con Queso
Chili con Queso
When my mother prepared this gloriously cheesy, spicy dip, the smells from the kitchen would waft throughout the house and drive us all crazy with anticipation. It's a perfect appetizer for guests, so if Mom was making it, that usually meant company for dinner, football Sundays, or a full-blown party (which wouldn't be complete without someone desperately licking the bowl clean).
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6 to 8
Condiment/Spread Cheese Appetizer Super Bowl Vegetarian Hot Pepper Party
  • 1/2 teaspoon garlic powder
  • 1 tablespoon salsa
  • Carbohydrate 6 g(2%)
  • Cholesterol 95 mg(32%)
  • Fat 34 g(53%)
  • Fiber 0 g(1%)
  • Protein 23 g(46%)
  • Saturated Fat 19 g(96%)
  • Sodium 591 mg(25%)
  • Calories 423

Preparation In a large skillet, melt the Crisco over low heat. Add garlic powder and Velveeta and Colby cheeses. Stir continuously over very low heat so the mixture doesn't burn. When cheese has melted, add green chilies and salsa, stirring to combine. Add evaporated milk and stir over low heat: DO NOT LET THE MIXTURE BOIL. Serve warm with tortilla chips or as a sauce on tacos or hamburgers.

Preparation In a large skillet, melt the Crisco over low heat. Add garlic powder and Velveeta and Colby cheeses. Stir continuously over very low heat so the mixture doesn't burn. When cheese has melted, add green chilies and salsa, stirring to combine. Add evaporated milk and stir over low heat: DO NOT LET THE MIXTURE BOIL. Serve warm with tortilla chips or as a sauce on tacos or hamburgers.

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