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).
Wilt onion in butter, add tomatoes, chilies, salt and pepper. Simmer 15 minutes. Add thick white sauce slowly, stirring in thoroughly. Lastly, add cheese, this is important to remember. Pour in chafing dish and serve with corn chips. Makes a pint.
Find recipes for Chili con Queso and other Course recipes. Get all the best recipes at . Recipe directions: In a saucepan, saute onion and garlic in butter until tender. Add chilies; cook and stir for 5 minutes. Reduce heat to low. Gradually add small amounts of cheeses and milk; stir until melted after each addition. Serve warm with tortilla chips.
Serve this with your favorite tortilla chip and frosty margaritas and/or Mexican beer to get your party going! From an August 1988 Bon Appetit from the Great Cook section featuring a menu for a Mexican Barbeque for Six.
Find recipes for Chili con Queso and other Course recipes. Get all the best recipes at . Recipe directions: In a microwave-safe bowl, combine the first eight ingredients. Cover and microwave on high for 6-7 minutes or until cheese is melted, stirring occasionally. Serve with tortilla chips.
Find recipes for Chili con Queso Artichokes and other Course recipes. Get all the best recipes at . Recipe directions: Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily.
Find recipes for Chili con Queso Dip and other Course recipes. Get all the best recipes at . Recipe directions: Pour both cans of tomatoes into a colander over a small bowl; drain, reserving 1/3 cup liquid. Discard remaining liquid or save for another use.