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Mia's Chili Con Queso

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Recipe

 

Yield

12 servings

Prep

10 min

Cook

25 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 quarts chicken broth
* Camera
2 pounds velveeta cheese
cubed
1 cup picante sauce
*
1 medium onions
finely chopped
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2 medium tomatoes
chopped
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3 medium poblano peppers
peeled, chopped
* Camera
1 medium sweet red bell peppers
chopped
* Camera
1 cup water
mixed with cornstarch
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Ingredients

Amount Measure Ingredient Features
2 quarts chicken broth
* Camera
907.2 g velveeta cheese
cubed
237 ml picante sauce
*
1 medium onions
finely chopped
Camera
2 medium tomatoes
chopped
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3 medium poblano peppers
peeled, chopped
* Camera
1 medium sweet red bell peppers
chopped
* Camera
237 ml water
mixed with cornstarch
Camera

Directions

Sauté onions in small amount of oil about 5 minutes.

Add tomatoes and peppers and sauté another 5 minutes.

Add hot sauce and chicken broth and bring to a boil.

Lower heat below boiling point and add cheese cubes, stirring constantly.

After cheese has melted and blended, pour in water and cornstarch.

Stir constantly untill thickened to desired consistency.

Put in crock pot or fondue pot to keep warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 25062% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 1194mg 50%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 27g
Vitamin A 20% Vitamin C 6%
Calcium 36% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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