Best Quick Veggie Chili Con Queso Recipes
QUICK CHILI CON QUESO
I love to make this dip for parties, because it is so easy and I usually have all the ingredients on hand. I double the recipe and prepare it in my slow cooker, because it will not scorch. This makes it completely worry-free when entertaining.-Marie Stout, APO, AP
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-3/4 cups.
Number Of Ingredients 9
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.
Nutrition Facts :
CHILI CON QUESO RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, red bell pepper, ground beef, McCormick® Chili Seasoning, milk, heavy cream, water, corn starch, american cheese, salt, diced tomato, diced green chiles, scallion, corn chips
Provided by Ivan Diaz
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
- In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
- In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
- Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
- Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 20 grams, Fat 31 grams, Fiber 2 grams, Protein 27 grams, Sugar 10 grams
CHILI CON QUESO
Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. -Patricia Leinheiser, Albuquerque, New Mexico
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 24 servings (2 tablespoons each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 95 calories, Fat 7g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
QUICK VEGGIE CHILI CON QUESO
Continuing my quest to use what I already have instead of going to the store, I found this recipe in Better Homes and Gardens 1993 Best Recipes Yearbook. Abigail Kurtz Mahoney won $200 for her recipe. This is super simple and quick. I used 7 ounces instead of 4 ounces of green chilies, and I probably threw in about 1 cup of cilantro into the soup because I love the flavor. I also had 2 cups of onions but no zucchinis (rats). I tossed in 8 ounces of sour cream instead of serving it with individual bowls, and I skipped the cheese completely (not that I'm lacking in dairy here). The beans were very meaty, and next time I'll throw in some cayenne pepper or some hot peppers for more heat. I like how chunky everything is...a perfect recipe for a cold winter day.
Provided by AmyZoe
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven combine tomatoes, undrained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar, and salt to taste.
- Heat to boiling and reduce heat.
- Simmer, covered for 30 minutes and remove from heat.
- Add cheese and stir until melted.
- Serve with sour cream and garnish with cilantro.
Nutrition Facts : Calories 471.2, Fat 9, SaturatedFat 4.4, Cholesterol 18.9, Sodium 781.2, Carbohydrate 76.3, Fiber 20.9, Sugar 11, Protein 25.7
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