Chile Con Queso (Chile Cheese Dip) Recipe




Chile Con Queso (Chile Cheese Dip) Ingredients

1 cup monterey jack cheese
1/2 cup cheddar cheese
1/4 cup heavy cream
1 med. sized tomato,peeled>>>
1 chopped fine.
1 med. onion, chopped fine
1/4 cup parched green chiles
1 clove garlic, crushed

A Recipe for
Chile Con Queso (Chile Cheese Dip)

 

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.


This is a recipe for Chile Con Queso (Chile Cheese Dip) from the recipe cookbook of Recipes-to-go (Cheese)


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Chile Con Queso (Chile Cheese Dip) recipe - a tasty recipe for you to add to your collection!

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Chile Con Queso (Chile Cheese Dip)

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Chile Con Queso (Chile Cheese Dip) Directions

In double boiler over low heat, melt cheeses. When cheese melts,
stir in cream gradually, stirring constantly. Add remaining
ingredients. Stir to blend flavors. More cream may be necessary; if
so, add only little bit at a time--a little goes a long way. Serve
warm in chafing dish, etc.

Yield: abt. 2 cups.

Serves: 1

 

 

 

 

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Chile Con Queso (Chile Cheese Dip) Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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