Mia's Chili Con Queso
Yield
12 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
chicken broth
|
*
|
| 2 | pounds |
velveeta cheese
cubed |
|
| 1 | cup |
picante sauce
|
* |
| 1 | medium |
onions
finely chopped |
|
| 2 | medium |
tomatoes
chopped |
|
| 3 | medium |
poblano peppers
peeled, chopped |
*
|
| 1 | medium |
sweet red bell peppers
chopped |
*
|
| 1 | cup |
water
mixed with cornstarch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
chicken broth
|
*
|
| 907.2 | g |
velveeta cheese
cubed |
|
| 237 | ml |
picante sauce
|
* |
| 1 | medium |
onions
finely chopped |
|
| 2 | medium |
tomatoes
chopped |
|
| 3 | medium |
poblano peppers
peeled, chopped |
*
|
| 1 | medium |
sweet red bell peppers
chopped |
*
|
| 237 | ml |
water
mixed with cornstarch |
|
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.
