Best 20 Chili Queso Recipes

CHILI CON QUESO

Steps:

• In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno.

CHILI QUESO DIP

Steps:

• In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese. , Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.

CHILI CON QUESO DIP

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cheese, tomato sauce, green chilies, Worcestershire sauce, chili powder if desired and garlic powder; cook and stir over medium heat until cheese is melted. Transfer to a fondue pot and keep warm. Serve with chips.

CHILI CON QUESO WITH CHICKEN (SIMILAR TO CARLOS O'KELLY'S)

Steps:

• Heat butter in a skillet over medium heat, and cook and stir the tomato, onion, and garlic until the tomato has released its juice and the juice has become thick and syrupy, about 10 minutes.
• Mix in the processed cheese cubes, and stir until melted and smooth. Stir in the sour cream, shredded chicken, green chiles, salsa, seasoned salt, and oregano until thoroughly mixed, and cook until hot but not simmering, about 5 minutes, stirring constantly. Serve hot.

CHILI CON QUESO DIP I

Steps:

• In a large saucepan, melt butter and saute onions and bell peppers. Saute until the onions are transparent. Add salt and pepper. Gently mix in cream cheese and chili sauce. Cook on a low heat for 15 minutes. Serve warm with chips for dipping.

QUICK CHILI CON QUESO

Steps:

• 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.

DON PABLO'S COPYCAT CHILI CON QUESO

Steps:

• In small skillet over medium heat, melt butter. Sauté the onion in the butter for 10 minutes, uncovered. Add the chili powder, tomatoes, jalapeños and simmer, stirring frequently, until slightly thickened. Add the cheese, stirring constantly. Cook, stirring constantly, until the cheese melts. Add the sour cream and cook for 1 minute more. Serve with soft or crispy tortillas.
• Yield: 2 to 3 Servings.

CHILI CON QUESO

Steps:

• 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.

CHILI CON QUESO

Steps:

• Melt the butter in a large nonstick skillet over medium heat. Add the serranos, jalapenos and onion. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and cook for 30 seconds.
• Whisk in the flour. Gradually whisk in the half-and-half. Cook, whisking, until the mixture thickens, about 3 minutes.
• Stir in the tomatoes and cilantro. Reduce the heat to low. Stir in the Cheddar and Jack cheeses 1/4 cup at a time, stirring constantly, until all the cheese has melted. Stir in the sour cream and salt. Serve with tortilla chips.

JEFF'S CHILI CON QUESO

Steps:

• In a medium saucepan over low heat, melt the processed American cheese and Cheddar cheese.
• When cheeses are melted and thoroughly blended, mix in salsa, chili, sour cream, chili powder and hot pepper sauce. Cook and stir 10 to 15 minutes before serving warm.

CHILI CON QUESO DIP II

Steps:

• In a medium saucepan over medium low heat, melt the processed cheese food. Stir in chili without beans and chili powder. Serve warm when thoroughly blended.

CHILI CON QUESO DIP (OR ENCHILADA SAUCE)

Steps:

• In a heavy saucepan over low heat melt the Velveeta and mild cheddar cheese; stir until completely melted and combined.
• When the cheese has melted add in the salsa, chili, sour cream, chili powder, garlic (if using) and hot pepper sauce; cook over low heat for about 8-10 minutes.
• Serve warm.

CHILI'S COPYCAT SKILLET QUESO RECIPE

Steps:

• Cut the Velveeta cheese into cubes.
• Combine the cheese with the remaining ingredients in a medium saucepan over medium heat.
• Stir frequently until cheese melts.
• Enjoy with tortilla chips or bread.

DAIRY FREE CHILI QUESO DIP

Steps:

• Place the cashews, orange bell pepper, Cashewmilk, chili powder, and nutritional yeast in a high-powered blender and puree, about 2 to 3 minutes.
• In a large saucepan, heat the minced onion, taco seasoning, black beans and fresh salsa. Stir constantly until thoroughly heated.
• Add in the cheese mixture and stir to combine. Season to taste with salt/pepper and garnish with cilantro and/or sliced green onions before serving.
• Enjoy with your favorite chips or raw vegetables!

CHILI QUESO

Steps:

• Sweat the onions and garlic in a large saucepan over low heat until they are translucent.
• Lightly dust the cheese with cornstarch in a large bowl to keep it from clumping. Add the cheese to the onions and garlic and, as it starts to melt, drizzle in the heavy cream to your preferred consistency. Add the chili and stir until the cheese and chili become one.
• Use as a dip with tortilla chips or use as a condiment on burgers, hot dogs, fries or anything else you might want to taste awesome.

CHILI RICE CON QUESO

Steps:

• Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray. In casserole, mix rice mix and 1/2 cup of the cheese.
• In 1 1/2-quart saucepan, mix chili beans, tomatoes and water. Heat to boiling. Pour bean mixture over rice mixture in casserole; stir to mix.
• Cover; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted and rice is tender.

CIN CHILI CON QUESO

Steps:

• Place the cheese in a crock pot. Add the chilis and tomatoes and the Cin Chili. Mix well and heat until melted, about 10 minutes. Serve with tortilla chips.
• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

CHILI CON QUESO

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 12 minutes. Stir in flour. Continue to cook until flour is just golden, stirring constantly, about 4 minutes. Mix in tomatoes, chilies and cream cheese and cook until cheese melts, stirring frequently, about 3 minutes. Simmer until mixture is slightly thickened, about 5 minutes. Add cheddar and stir until melted and mixture bubbles, about 4 minutes. Season with hot pepper sauce. Transfer to chafing dish or fondue pot. Serve with tortilla chips.

CHILI CON QUESO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 2-quart casserole or 8-inch square pan with cooking spray. Sprinkle chiles and tomatoes evenly in casserole.
• In medium bowl, beat remaining ingredients except salsa with wire whisk until blended. Pour over chiles and tomatoes.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Serve with salsa.

CHILI QUESO REAL COPYCAT CHILI'S RESTAURANT VERSION BYTODD WILBU

Steps:

• Cut the Velveeta into cubes.
• Combine the cheese with the remaining ingredients in medium sauce pan over medium heat.
• Stir frequently until cheese melts then reduce heat and simmer for 20 minutes.
• Serve with hot tortilla chips for dipping.