Chili Con Queso
Submitted by BKHOWIE
Quick microwave chili con queso dip with sharp cheddar cheese spread, fresh tomato, and green chiles. A Tex-Mex chip dip ready in under 10 minutes.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
20 minChili con queso is Tex-Mex at its most addictive, and this microwave version gets you there in under ten minutes. Sharp cheddar cheese spread melts with sauteed onion, fresh tomato, and canned green chiles for a warm, scoopable dip that’s built for tortilla chips.
Using cheese spread instead of block cheese is the shortcut that makes this work in the microwave. It melts smooth and stays creamy at room temperature longer than natural cheese, which means your dip won’t seize up into a solid mass five minutes after serving. The sharp cheddar variety has enough flavor to stand up to the chiles and tomato.
Peeling and seeding the tomato before chopping is a step worth doing. Raw tomato skin curls up when heated and creates rubbery bits in the dip. Seeding removes excess water that would thin out the cheese.
Kitchen Tips
- Stir the cheese every minute while microwaving. Cheese spread can scorch on the edges of the bowl while the center stays cold. Stirring keeps the melt even.
- Serve immediately. This dip thickens quickly as it cools. If it firms up, microwave in 15-second bursts, stirring between each, to loosen it back up.
- Add the tomato and chiles after the cheese melts. Adding them too early releases water that can make the cheese seize or turn grainy.
Variations
- Stovetop method: Melt everything in a small saucepan over low heat instead of the microwave for more control.
- Add cooked chorizo crumbled into the dip for a meatier, spicier version.
Ingredients
Directions
- Tomato should be peeled, ceeded, and chopped.
** Chili Peppers should be canned, chopped, green chili peppers.
In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1½ to 2 minutes or until the onion is tender but not brown.
Stir in the American cheese spread.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or until the cheese spread is melted, stirring occasionally.
Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired.
Micro -cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or until the cheese mixture is heated through.
Serve immediately with tortilla or corn chips.
Makes about 1 cup of dip.
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