Author Topic: Chilli con queso dip  (Read 15505 times)

Offline Delightful Den

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Chilli con queso dip
« on: September 24, 2011, 06:34:01 am »
Chili con Queso

125gms cheddar or other strong cheese (aged cheddar is best) cut into cubes
250gms milk
25gms butter
30gms cornflour
pinch of salt
70gms salsa

Grate cheese speed 8 for 6 seconds set aside

Add milk, cornflour, salt and butter set 90 degrees speed 4 for 6 minutes

Add cheese mix speed 7 for 10 seconds then heat 90 degrees 1 minute speed 3

Add Salsa, heat 90 degrees speed 3 for 1 minute.


Serve warm with corn chips. I prefer the plain variety.  

The amount of salsa will vary depending on your taste and the heat of the salsa. I use Old Elpaso Thick and Chunky Salsa medium.  I haven't found a recipe for a home made salsa that I like for this recipe.  In America I would use half cheddar and half Monteray Jack cheese but I haven't found Monteray Jack in Australia.

I found that it needed 30 seconds in the microwave after I transferred it from the Thermomix bowl to a serving bowl. It does reheat without separating but the consistency changes. It tends to thin down when reheated so if you are making it ahead I would use a bit more cornflour.


Tips/hints from members

deltamushworn - I worked in Mexican restaurants for years, this was one of the best selling dips. I love it. Served warm always.
Also we used banana peppers in it, a mild yellow Pepper. It is Chilli con queso meaning Chilli  with cheese. It must have some kind of Chilli in it but I wanted to let you know is it was always made with kraft processed cheese block that we grated. No tasty cheese at all, a very mild smooth dip, flavours came from the peppers and onions.

sarah - Definitely tasted like chili con queso.  And I didn't use Monterey jack.  I used Bega So light Vintage cheddar because it's what I have here.  The classic chili con queso recipe that I remember from my youth in Texas was Velveeta (which is very similar to Kraft cheddar in a box) and a can of Rotel tomatoes.  Rotel tomatoes are tinned chopped tomatoes with green chilies. 

maddy - To keep it warm for parties/bbqs, put the dip in the small electric fondue pots that Kmart sell for$12, or on low in a small crock pot.

Scroll to find an alternative recipe from CP with a photo from maddy.


« Last Edit: July 01, 2014, 11:02:49 am by judydawn »

Offline judydawn

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Re: Chilil con queso dip
« Reply #1 on: September 24, 2011, 08:41:24 am »
Is this better eaten warm, cold or can you have it either way Dashingden - it sounds really nice.
Judy from North Haven, South Australia

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Offline ~*sara*~

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Re: Chilil con queso dip
« Reply #2 on: September 24, 2011, 02:15:52 pm »
Dashingden, sounds yummy!  Not sure where you are located, but Costco has Monterey Jack cheese.  They also had a Mexican cheese blend which looked like Jack and Cheddar.  (I notice these things because I grew up in Texas :) ).  The organic salsa from Costco is really nice.

Judy, it'd be best warm imo.  :)

Offline Meagan

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Re: Chilil con queso dip
« Reply #3 on: September 24, 2011, 03:57:49 pm »
JD it is served warm if you order it in a restaurant  ;D
Thermomix consultant in beautiful Perth,  Mum to 2 boys :)

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Offline judydawn

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Re: Chilil con queso dip
« Reply #4 on: September 25, 2011, 01:16:41 am »
OK, thanks girls.  Next question  :-)) - can it be reheated if made in advance?
Judy from North Haven, South Australia

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Offline ~*sara*~

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Re: Chilil con queso dip
« Reply #5 on: September 25, 2011, 02:32:05 am »
Judy, I'd worry that it would split if you reheated it.  This is going to sound funny, but I was watching the Martha Stewart show once, and she had these guys on who make hot dogs with macaroni and cheese on them.  They were making the mac and cheese and said that they had to use American (so like cheese like Kraft Singles, you know processed cheese) in the mix otherwise it would split when reheated.  I know when I make mac and cheese with the classic cheese sauce, it splits when I reheat the leftover mac n cheese.  I still eat it because it's yummy, but it doesn't have the same nice texture.

Although saying all of the above, I wonder if you reheat in the TMX if it would blend it all back up and have a nice texture? 

Offline judydawn

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Re: Chilil con queso dip
« Reply #6 on: September 25, 2011, 03:03:25 am »
Sara, I know it is a simple thing to make at the last minute in the TMX so perhaps that would be the way to go but I'd give it a go with any leftovers.  I've successfully frozen and reheated this cheese sauce recipe though.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Delightful Den

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Re: Chilil con queso dip
« Reply #7 on: September 28, 2011, 12:20:48 pm »
JudyDawn it is served warm as Megan said.  I found that it needed 30 seconds in the microwave after I transferred it from the Thermomix bowl to a serving bowl. It does reheat without separating but the consistency changes. It tends to thin down when reheated so if you are making it ahead I would use a bit more cornflour.

Sara I am in Narrogin Western Australia which is a smallish farming community about 200 km south of Perth. The local populations idea of gourmet is making Spaghetti Bolognese from scratch instead of using a tin of tomato soup.  Al right I am being harsh it is not really that bad. I have never found Monteray Jack cheese in Western Australia, not even from specialist cheese merchants.

DW makes a simple version of this in the microwave using Kraft Cream Cheese and Philadelphia Cream Cheese with Salsa

 

Offline ~*sara*~

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Re: Chilil con queso dip
« Reply #8 on: September 28, 2011, 01:33:11 pm »
Dashingden, yup, guess you have little hope of finding Monterey jack there!  I could never find it in Sydney before Costco.  I wasn't sure where you were, and in case you were in Syd, Melb or Canberra, I'd mention that Costco has it. 
I might make this tomorrow if our guests seem into the idea.  You can never tell what 8yo girls (my DD and her friends) will want  :)

Offline deltamushworn

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Re: Chilil con queso dip
« Reply #9 on: September 28, 2011, 11:07:44 pm »
I worked in Mexican restaurants for years, this was one of the best selling dips. I love it.
Served warm always
Also we used banana peppers in it, a mild yellow Pepper. It is Chilli con queso meaning Chilli  with cheese. It must have some kind of Chilli in it.
But I wanted to let you know is it was always made with kraft processed  cheese block that we grated. no tasty cheese at all, a very mild smooth dip, flavors came from the peppers and onions .
Just thought I'd add my 2 cents worth :)

I cook with wine…Sometimes I even put it in the food !

Offline judydawn

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Re: Chilil con queso dip
« Reply #10 on: September 29, 2011, 12:05:48 am »
You mean the one we used to call 'plastic cheese' Delta - I think it is in a blue cardboard container, well it used to be when my kids loved it, haven't bought it for absolute ages.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline deltamushworn

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Re: Chilil con queso dip
« Reply #11 on: September 29, 2011, 04:23:19 am »
Yes that's the one, not that i ever eat it , but my mother worked at kraft before she was married and even if it wasn't in our diet, she always said that it's not bad cheese just young cheese :)
But that's what we used in the restaurants and not only one restaurant, any Mexican restaurant in Melbourne at least, who has that dip on the menu uses that cheese in that dip. it will not split during service if kept in the Bain Marie .
:)
I cook with wine…Sometimes I even put it in the food !

Offline cookie1

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Re: Chilil con queso dip
« Reply #12 on: September 29, 2011, 08:07:13 am »
I think DH and DD would enjoy this. I'll have to give it a try.
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Offline ~*sara*~

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Re: Chilil con queso dip
« Reply #13 on: September 29, 2011, 10:02:30 am »
I made this tonight and it was very yummy!  Definitely tasted like chili con queso.  And I didn't use Monterey jack.  I used Bega So light Vintage cheddar because it's what I have here.

Delta, the classic chili con queso recipe that I remember from my youth in Texas was Velveeta (which is very similar to Kraft cheddar in a box) and a can of Rotel tomatoes.  Rotel tomatoes are tinned chopped tomatoes with green chilies.  :D

Offline CreamPuff63

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Re: Chilil con queso dip
« Reply #14 on: September 29, 2011, 11:51:32 am »
I've just dug out an old clipping from an old Sunday Times newspaper, Checkout section (not converted):

Ingredients:
1 tspn oregano
1 tspn black pepper
1 tspn paprika
1/2 tspn chilli powder
1 onion (finely chopped)
500g Kraft processed cheese
1 can evaporated milk

Method:
Fry chopped onions with pepper, paprika and chilli powder. Add finely chopped tomatoes, capsicum and oregano.
Grate cheese and add to ingredients, add evapourated milk and simmer until cheese has melted.
For best flavour, cook, cool and re-heat. Serve with corn chips, sour cream and spring onions.

(I have always meant to make it, but never have)
Non Consultant from Perth, Western Australia

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