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Chili Con Queso
2 quarts chicken broth or 4 cans
1 2 lb. velveeta cheese -- cubed
1 cup picante sauce -- med. or hot
1 medium onion -- finely chopped
2 medium tomatoes -- chopped
3 medium poblano peppers -- (optional), peeled & chopped
1 medium bell pepper -- chopped
1 cup mixture to thicken -- (water and cornstarch)
Sauté onions in small amount of oil about 5 minutes. Add tomatoes and peppers and sauté another 5 minutes. Add hot sauce and chicken broth and bring to a boil. Lower heat below boiling point and add cheese cubes, stirring constantly. After cheese has melted and blended, pour in water and cornstarch. Stir constantly until thickened to desired consistency. Put in slow cooker or fondue pot to keep warm. If cheese mixture separates, cool mixture and mix with electric blender. Reheat, stirring constantly.
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