Hot Chili Con Queso
Crockpot hot chili con queso
MexicanOtherAdvanced240 minBy Northstar
Ingredients
Servings
6
- 1 0.5 cup half-and-half, scalded
- 0.5 lb grated Monterrey Jack cheese
- Page 178 of 245 Crockpot Recipes
- e-book://Pages/crockpot_recipes.htm
- 0.5 lb grated sharp process cheese
- 1 tbsp butter
- 0.5 onion, minced
- 1 medium clove garlic, minced
- 0.3 cup dry white wine or low-sodium stock
- 0.3 cup flour
- 0.3 cup water
- 1 can chopped green chile peppers, 4 oz
- 1 to 2 tablespoons chopped jalapeno (more or less depending on
- taste)
- salt and pepper
- dash cayenne pepper
- stir in
- cheeses.
- In small skillet, saute onion and garlic in butter until onion is tender.
- with water and stir in. Cook covered on high for 30 minutes, or until
- cheese begins to melt. Turn to low and cook about 4 to 6 hours
- stirring 2 or 3 times during the first hour and occasionally after that. If
- the mixture is too thin, mix 2 tablespoons of flour with 2 tablespoons
- of water and add. Serve warm with tortilla chips and/or other dippers.
Instructions
- 1
Pour scalded half-and-half into buttered Crock Pot. Turn to high and
- 2
Add wine or stock and stir well. Add to cheese mixture. Combine flour
Tags
crockpotslow-cooker