Guest guest Posted April 7, 2001 Report Share Posted April 7, 2001 * Exported from MasterCook * Chile Con Queso Recipe By :The Best Slow Cooker Cookbook Ever Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package mild Mexican pasteurized-process cheese -- (16-ounce) --such as spread with jalapeno pepper -- Velveeta 1 1/2 cups jarred thick and chunky salsa Tortilla chips -- for serving 1. Cut the cheese into cubes. Place in a 3 1/2-quart electric slow cooker. Mix in the salsa. 2. Cover and cook on the low heat setting 1 1/2 hours, stirring once or twice, until the cheese is melted and smooth. 3. Remove the lid, increase the heat to the high setting, and cook 1 to 1 1/4 hours longer, or until the mixture is hot throughout. Serve with tortilla chips for dipping. Yield: " 2 1/2 cups " - - - - - - - - - - - - - - - - - - - NOTES : Serve this zippy dip with tortilla chips or use as a sauce to drizzle over omelets, tomato slices on toast points, enchiladas, burritos, steamed broccoli, or other vegetables Makes about 2 1/2 cups _____ Quote Link to comment Share on other sites More sharing options...
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