Slow cooked Spicy Chili Con Queso Dip NM

Nor M.

By
@Adashofloverecipes

I love Mexican food. I especially love Nacho's.I tweaked a recipe I had that is very old,and made it my own. I also combined my cloned version of Velveeta in it.You can make it with regular Velveeta,or any processed cheese product as well.The recipe came out beautiful. Spicy,cheesy goodness.Enjoy it with a giant bowl of Tortilla chips.Game day or not this will be a hit at any party.


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Comments:

Serves:

20

Prep:

10 Min

Cook:

2 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 1/4
cups of half and half
3/4 lb
grated mexican cheese 2 -8 ounces packages
1/2 lb
velveeta
1 Tbsp
butter for frying and greasing inside of crock pot
1/3 c
white wine
2 clove
garlic grated and sauteed
1
medium onion chopped and sauteed
1
4 ounce can of green chili peppers drained
2
chopped jalapeno pepper
2
(optional ) diced plum tomatoes
1 tsp
cayenne pepper
dash(es)
salt and pepper
1/2
a bunch of chopped green onion

THICKENER

1/4 c
flour
1/4 c
half and half

Directions Step-By-Step

1
Grease the inside of slow cooker with butter.
Scald the half and half and pour in to slow cooker.
Stir in all of the cheese.Turn slow cooker on to high until cheese melts.
2
Saute onion,add Garlic at the end of sauteing so it doesn't burn.Add to the slow cooker and stir.
3
Mix the flour,or corn starch, and 1/4 cup of half and half together until smooth, with no lumps. Add to cheese mixture and combine really well.
4
Add the wine,peppers,Cayenne pepper,salt and pepper,and and( tomatoes optional) stir.
Cook on low covered for 2-3 hours.
5
Check and stir occasionally. Remove cover 1 hour before serving. Top with green onion and serve with Tortilla chips.

About this Recipe

Main Ingredient: Dairy
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy