Chili con Queso
A hot tomato, green chili, and two-cheese dip with microwave directions. Transcribed from Better Homes and Gardens New Cook Book, 10th edition (1989), printed page 12.
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Ingredients
- 1/2 cup finely chopped onion
- 1 tablespoon margarine or butter
- 2 medium tomatoes, seeded and chopped
- 1 4-ounce can diced green chili peppers, drained
- 1 cup shredded American cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon cornstarch
- 1 teaspoon bottled hot pepper sauce
- Tortilla or corn chips
Instructions
- Cook the onion in margarine or butter until tender. Stir in tomatoes and chili peppers; simmer uncovered for 10 minutes.
- Toss the cheeses with cornstarch. Gradually add to the saucepan, stirring until melted. Stir in hot pepper sauce, heat through, and serve with chips.
- Microwave option: Microwave onion and margarine or butter, covered, in a 1 1/2-quart casserole on high for 1 1/2 to 2 1/2 minutes. Add tomatoes and peppers; microwave covered for 2 to 4 minutes. Toss cheeses with cornstarch and gradually stir them in until melted. Stir in hot pepper sauce and microwave uncovered for 2 minutes, stirring twice.
Tools
- Saucepan
- 1 1/2-quart microwave-safe casserole (optional)
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Flickr etee 3648986444--Felix-style chile con queso.jpg" by etee from Houston, Texas, USA; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Flickr_etee_3648986444--Felix-style_chile_con_queso.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.