Hot Chili Con Queso Recipe

Hot Chili Con Queso Recipe

1/2 lb. of process sharp cheese, grated
1.5 c. of scalded half-and-half
1/2 lb. of cheese (Monterey Jack), grated
1 tbsp. of butter
1/2 of an onion, mince it up
1/4 c. of stock (low-sodium) OR white-wine (dry)
1/4 c. of flour
Pepper & salt for seasoning
1/4 c. of water
1 med. garlic clove, minced
1 (4-oz.) can of chile pepper (green), chopped
1-2 tbsps. jalapeno, chopped
A dash of cayenne

Grease with some butter your slow cooker/crockpot & add in the half-and-half. Heat at high settings then add the cheeses. In a skillet, heat some butter and saute garlic & onions just until onions are softened. Pour in stock or wine and blend well then add this to your cheesy mix.

In a separate container, mix water & flour and be sure to stir it well. Cover the pot then cook at high settings for about 30 mins. or just until the cheese starts melting.

Lower heat at low settings then cook for another 4-6 hrs. and don’t forget to stir it up 2-3 times in the 1st hr. of cooking and then every once in a while after the 1st hour.

If your mixture is very thin then dissolve 2 tbsps. flour in 2 tbsps. water then add it to your pot. Dish is best served warm together with some dippers/chips.