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Before you jump to Mike's Southwestern Chili Con Queso Dip recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.
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We hope you got insight from reading it, now let's go back to mike's southwestern chili con queso dip recipe. To cook mike's southwestern chili con queso dip you need 26 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to prepare Mike's Southwestern Chili Con Queso Dip:
- Get of â—? For The Cheeses.
- Provide 2 Pounds of Velveeta Cheese Brick.
- You need of Mexican 3 Cheese [for garnish - optional].
- Take of â—? For The Hard Vegetables.
- You need 1/4 Cup of Green Bell Peppers [fine minced + reserves for garnish].
- Provide 1/4 Cup of Red Bell Pepper [fine minced + reserves for garnish].
- Get 1/4 Cup of Yellow Bell Peppers [fine minced + reserves for garnish].
- Get 1/4 Cup of Orange Bell Peppers [fine minced + reserves for garnish].
- Get 1/4 Cup of Red Onions [fine minced + reserves for garnish].
- Use 1/4 Cup of Sweet Viadailla Onions [fine minced + reserves for garnish].
- Prepare 1/4 Cup of Jalapeños [fine minced + reserves for garnish].
- Provide 1 tsp of Garlic [fine minced].
- Prepare of â—? For The Soft Vegetables Herbs & Seasonings.
- Take 1/2 Cup of Hatch Green Chilies [deseeded - peeled & chopped].
- You need 1 tsp of Ground Cumin.
- Use 1/2 tsp of Mexican Oregeno [crushed].
- Prepare 1/4 tsp of Fresh Ground Black Pepper.
- Prepare 1/2 Cup of Fresh Cilantro Leaves [chopped + reserves for garnish].
- Take 1/4 tsp of Cayenne Pepper.
- Use 1 (10 oz) of Can ROTELL Tomatoes [fully drained & paper towel dried].
- Take 4 tbsp of Quality Mexican Beer.
- Provide of â—? For The Proteins.
- Provide 2 Cans of Chili With Beans [your favorite brand].
- Provide of â—? For The Sides & Garnish.
- Use as needed of Fresh Green Chives [garnish].
- You need as needed of Sturdy Plain Or Lime Tortilla Chips.
Instructions to make Mike's Southwestern Chili Con Queso Dip:
- Fine mince your vegetables..
- Place all hard vegetables in a microwaveable bowl with lid leaving out your soft veggies. [like ROTELL tomatoes, roasted chilies and fresh cilantro].
- Add 4 tablespoons quality Mexican beer to hard veggies. Heat for 3 minutes. Seal bowl tightly for 5 minutes to steam and soften your vegetables. Drain any excess fluids before adding them to your cheese mixture..
- Chop your room temp cheese into 1" cubes..
- Add everything to your cheese except for fresh cilantro..
- Fully drained and paper towel dried ROTELL Tomatoes pictured..
- Canned Chili. One of my favorite brands pictured. This is a generic Walmart brand but, man is she flavorful!.
- Fresh roasted Hatch Green Chilies pictured. Peeled, seeds removed and chopped. Use two 4 oz canned green chilies, [fully drained] if you can't find fresh roasted in your area..
- Heat mixture for 3 minutes. Stir well and place back in microwave for 3 more minutes. Stir well again. Heat until cheese is fully melted. Then, gently fold in your fresh cilantro leaves..
- Garnish your hot dip with fresh chilled chopped cilantro, colorful bell peppers, jalapeños, Mexican 3 Cheese and red, white and green onions. Serve with super sturdy, thick tortilla chips as this is one heavy, clingy dip. Ice cold Mexican beers go great with this dish as well. Enjoy!.
This dip was so creamy, spicy & delicious kiddos! For anyone who hasn't enjoyed the magic of this cheesy goodness, the Chili Con Queso takes the "iconic white gold queso" and then combines it with fresh jalapenos and seasoned ground beef. It is perfect as a dip for tortilla chips, for coating your nachos in, or even adding to any of your other favorite menu items. Chile con queso (also spelled chili con queso or chilli con queso) is a part of Tex-Mex and Southwestern cuisine, originating in the northern Mexican state of Chihuahua as a version of Queso chihuahua and Queso flameado. Chile con queso is predominantly found on the menus of Tex-Mex restaurants in Texas and other U.
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