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LOCATION: Recipes >> Crockpot >> Queso Dip 05

Print this Recipe    Queso Dip 05

Chile con Queso

1/2 cup onion, coarsely chopped
10-ounce can tomatoes with green chilies, drained
16-ounce block of processed cheese, cut in 2-inch cubes
1/2-3/4 cup chicken stock, or as needed (divided use)

Place onion in a large saucepan over low heat. Add 1 tablespoon
chicken stock and cook until onion begins to soften, about 5 minutes.
Stir in tomatoes and cheese. As cheese begins to melt, stir in
chicken stock, 1/4 cup at a time, until cheese is melted. Add
chicken stock as needed for desired consistency.

Use minimum chicken stock to make a thick sauce for dipping tortilla
chips. Add more stock for a thinner consistency to use as a sauce
for spooning over other dishes, such as enchiladas.

This recipe reheats with great success.

Makes about 4 cups.

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