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Full Online Book HomeLearning KitchenMexican And Hispanic - Chili Con Queso By Thefamilycorner
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Mexican And Hispanic - Chili Con Queso By Thefamilycorner Post by :Teambmore Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3348

Click below to download : Mexican And Hispanic - Chili Con Queso By Thefamilycorner (Format : PDF)

Mexican And Hispanic - Chili Con Queso By Thefamilycorner

1/4 cup Chopped Onion
1 tsp. Butter or Margarine
1/2 cup American Cheese Spread
1 Medium Tomato, peeled, seeded and chopped
2 tbsp. canned Chili Peppers, drained and chopped
1 Dash Hot Pepper Sauce (Opt.)
Tortilla or Corn Chips


In a small nonmetal bowl micro-cook chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or until onion is tender but not brown.

Stir in American cheese spread and Micro-cook, uncovered, on 100% power for 2 to 3 minutes or until cheese spread is melted, stirring occasionally.

Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired.

Micro-cook cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or until cheese mixture is heated through.

Serve immediately with tortilla or corn chips.

Makes about 1 cup of dip.
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1 cup milk 1 tbl. margarine 1/2 lb. aged cheddar -- shredded 1 1/2 lb. processed American cheese -- (Velvetta) 3/4 cup diced onion 3/4 cup diced green bell pepper Heat milk in top of double boiler. Add margarine and cheddar. Cook, stirring, 2 minutes. Stir in American cheese, whisking until smooth. Stir in peppers and onion.
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1 can (15 ounce) chili without beans 1 pound Velvetta® cheese 1 (4 ounce) can chopped hot peppers Mix and heat in a microwave, or crockpot. Stirring until each loses it's identity. Can be doubled or tripled, or whatever depending on the size of your crockpot. Serve with corn chips.
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