"A mild, creamy queso that does not use Velveeta. I recommend that you grate the cheese yourself. If you buy the already grated cheese, the powder additive may result in a less-than-perfect result. If you like more heat, stir in several drops of Tabasco to taste at the end. Oh, and pass me a spoon, will you? Blue Ribbon Recipe"
"This chile con queso has a nice amount of peppers - just enough for a little kick. Flour and evaporated milk are used to thicken the dip instead of Velveeta. When incorporated with the Colby and Monterey Jack cheese, this queso becomes thick and creamy. Great for snacking, this recipe will feed a crowd. - The Test Kitchen @kitchencrew"
A mild, creamy chile con queso is made without Velveeta, using freshly grated Colby and Monterey Jack for best texture. Fresh grating is recommended because pre-grated cheese contains powder additives that can impair smoothness. Flour combined with evaporated milk thickens the dip, producing a rich, creamy consistency. The recipe contains a modest amount of peppers to provide a gentle kick without overwhelming heat. Additional heat can be added by stirring in several drops of Tabasco to taste at the end. The dip serves well for snacking and is sized to feed a crowd.
Read at Just A Pinch Recipes
Unable to calculate read time
Collection
[
|
...
]