Abuelo Mexican Restaurant's Chile Con Queso
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Recipe: #11918
January 20, 2014
Categories: Dips, Dairy, Cheese, Vegetables, Appetizers, Peppers, Mexican, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Cinco de Mayo, Entertaining, Fall/Autumn, Potluck, Summer, Winter, Microwave, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Processed Cheese, Make it from scratch, Spicy, Spring more
"This is a traditional Mexican dip/sauce prepared with melted, blended cheeses and fresh roasted Poblano and Anaheim chiles, and served at Abuelo's Mexican restaurants across the states from Arizona to Virginia. It is delicious served with tortilla chips and I serve it over Mexican rice, burritos, enchiladas, fajitas, taquitos, flautas, chimichangas, Mexican egg rolls, and with a recipe I posted for Abuelo's Stuffed Chicken Medallions. Amazing on just about any Mexican fare!"
Ingredients
Nutritional
- Serving Size: 1 (111 g)
- Calories 246.3
- Total Fat - 16.5 g
- Saturated Fat - 10.4 g
- Cholesterol - 49.7 mg
- Sodium - 586.9 mg
- Total Carbohydrate - 3.3 g
- Dietary Fiber - 0.2 g
- Sugars - 1.9 g
- Protein - 21.4 g
- Calcium - 709.8 mg
- Iron - 0.1 mg
- Vitamin C - 9.2 mg
- Thiamin - 0 mg
Step 1
Wash all produce before using.
Step 2
Mix Velveeta with milk and melt in a double boiler (or you can place in a microwave proof bowl and microwave for approximately 45 seconds, stirring once).
Step 3
While the cheese is melting, melt the butter in a saute pan, and add the rest of the ingredients, and cook until tender, being careful not to burn.
Step 4
When cheese mix is melted add the sauteed ingredients to bowl, and using a plastic spatula fold together.
Step 5
Serve with tortilla chips.
Tips & Variations
No special items needed.
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