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Chili con Queso

Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. —Patricia Leinheiser, Albuquerque, New Mexico
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    24 servings (2 tablespoons each)

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 to 2 garlic cloves, minced
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 2-1/2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • Tortilla chips
  • Chopped tomato and sliced jalapeno pepper, optional

Directions

  • In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.
  • Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno.
Nutrition Facts
2 tablespoons: 95 calories, 7g fat (5g saturated fat), 25mg cholesterol, 155mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 5g protein.

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