Chili Con Queso Dip

Chili Con Queso Dip

2 pounds Wisconsin Jack cheese, shredded
5 ounces fresh spinach, washed, diced and stems removed (see note)
6 ounces pimentos
1/4 Vidalia onion, roasted and chopped
1 1/2 cups milk, 2 percent
1 jalapeño, roasted, seeded and diced
2 tablespoons diced tomatoes
2 tablespoons diced and roasted red peppers

Mix all ingredients in a large, deep pan and simmer on low for about
30 minutes or until cheese is completely melted, stirring occasionally.
Serve with chips or bread.

Makes about 15 servings.

Paula Deen Chili con Queso - Mexican Cheese Dip

1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
2 teaspoons hot sauce

In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.

Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Emeril Lagasse’s Chili con Queso - Mexican Cheese Dip

1/2 pound fresh poblano or Anaheim chiles
2 tablespoons vegetable oil
1 cup chopped white onions
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 large tomato, peeled, seeded and diced
1 cup milk or cream
1 1/2 cups grated Cheddar cheese
1 cup grated Pepper Jack cheese

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.

In a large pot, heat the oil over medium heat. Add the onions and cayenne cook, stirring, until very soft, about 6 minutes. Add the flour and stir until thickened, 1 to 2 minutes. Add the tomatoes and chopped chilies, and cook for 1 minute. Slowly add the milk or cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated.

Remove from the heat and adjust the seasoning, to taste. Serve immediately with chips, or swirled into the Chili con Carne.

Yield: 6 servings