Ingredients with Measurements:
- 1 pound of Velveeta cheese, cubed
- 1 can of diced tomatoes and green chilies, drained
- 1/2 cup of milk
- 1/4 cup of diced onion
- 1/4 cup of diced green bell pepper
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon of garlic powder
- 1/2 teaspoon of cumin
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the cubed Velveeta cheese, drained diced tomatoes and green chilies, milk, diced onion, diced green bell pepper, diced jalapeno pepper, garlic powder, cumin, salt, and pepper.
2. Cover and cook on low for 2-3 hours or until the cheese is melted and the ingredients are well combined.
3. Stir occasionally to ensure the cheese melts evenly.
4. Once the cheese is melted and the ingredients are well combined, serve hot with tortilla chips.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
5. Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 230
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
Sodium: 1200mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 9g
Protein: 11g
Substitutions for ingredients:
- Velveeta cheese can be substituted with any other melting cheese such as cheddar, Monterey Jack, or Colby Jack.
- Diced tomatoes and green chilies can be substituted with fresh diced tomatoes and diced green chilies.
- Milk can be substituted with heavy cream or half-and-half.
- Onion, green bell pepper, and jalapeno pepper can be substituted with any other vegetables of your choice.
Variations:
- Add cooked ground beef or sausage for a heartier dip.
- Add a can of drained black beans or corn for extra texture and flavor.
- Top with diced avocado, chopped cilantro, or sliced jalapenos for a fresh and colorful garnish.
Tips and tricks:
- Stir the dip occasionally to ensure the cheese melts evenly.
- If the dip is too thick, add more milk or cream to thin it out.
- If the dip is too thin, add more cheese to thicken it up.
Storage instructions:
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dip in the microwave or on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the dip in a slow cooker to keep it warm and gooey.
- Transfer the dip to a serving bowl and garnish with chopped cilantro, sliced jalapenos, or diced avocado.
Garnishes:
- Chopped cilantro
- Sliced jalapenos
- Diced avocado
Pairings:
- Tortilla chips
- Sliced baguette
- Crudites such as sliced carrots, celery, and bell peppers
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled chicken or steak
Troubleshooting advice:
- If the dip is too thick, add more milk or cream to thin it out.
- If the dip is too thin, add more cheese to thicken it up.
Food safety advice:
- Keep the dip at a safe temperature of 140°F or above to prevent bacterial growth.
- Discard any leftover dip that has been sitting at room temperature for more than 2 hours.
Food history:
- Chile con queso is a Tex-Mex dish that originated in the southwestern United States in the early 1900s.
Flavor profiles:
- Creamy, cheesy, spicy, tangy
Serving suggestions:
- Serve the dip as an appetizer or snack for game day, parties, or movie nights.
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Region: Mexican