Chile Con Queso Dip (Mexican Melted Cheese Dip) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Just the right amount of zip! This warm dip is great served with a bowl of corn chips (or try blue tortilla chips). Ingredients:
1 tablespoon oil |
1 large anaheim chili, chopped (new mexico) |
1/2 cup onion, minced |
1 small tomato, chopped |
1/2 cup chicken broth |
1 (16 ounce) package shredded monterey jack and cheddar cheese blend |
Directions:
1. Heat oil in saucepan over medium heat. Add the chopped chile, minced onion, and chopped tomato and cook until softened, 5 minutes.
2. Add chicken broth; bring to a boil. Reduce heat to low.
3. Stir in package of shredded cheese. Stir until cheese melts.
4. Serve immediately, or keep warm in the crockpot.
5. Makes 1 3/4 cups.
6. Serve with a bowl of chips (try blue corn chips).
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