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Mike's Southwestern Chili Con Queso Dip
Mike's Southwestern Chili Con Queso Dip

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We hope you got benefit from reading it, now let’s go back to mike's southwestern chili con queso dip recipe. You can cook mike's southwestern chili con queso dip using 26 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Mike's Southwestern Chili Con Queso Dip:
  1. Take ● For The Cheeses
  2. Provide 2 Pounds Velveeta Cheese Brick
  3. Take Mexican 3 Cheese [for garnish - optional]
  4. Take ● For The Hard Vegetables
  5. Prepare 1/4 Cup Green Bell Peppers [fine minced + reserves for garnish]
  6. Use 1/4 Cup Red Bell Pepper [fine minced + reserves for garnish]
  7. Prepare 1/4 Cup Yellow Bell Peppers [fine minced + reserves for garnish]
  8. You need 1/4 Cup Orange Bell Peppers [fine minced + reserves for garnish]
  9. Provide 1/4 Cup Red Onions [fine minced + reserves for garnish]
  10. Prepare 1/4 Cup Sweet Viadailla Onions [fine minced + reserves for garnish]
  11. Use 1/4 Cup Jalapeños [fine minced + reserves for garnish]
  12. Take 1 tsp Garlic [fine minced]
  13. Provide ● For The Soft Vegetables Herbs & Seasonings
  14. Prepare 1/2 Cup Hatch Green Chilies [deseeded - peeled & chopped]
  15. Get 1 tsp Ground Cumin
  16. Use 1/2 tsp Mexican Oregeno [crushed]
  17. You need 1/4 tsp Fresh Ground Black Pepper
  18. Take 1/2 Cup Fresh Cilantro Leaves [chopped + reserves for garnish]
  19. Get 1/4 tsp Cayenne Pepper
  20. Take 1 (10 oz) Can ROTELL Tomatoes [fully drained & paper towel dried]
  21. Prepare 4 tbsp Quality Mexican Beer
  22. Provide ● For The Proteins
  23. Provide 2 Cans Chili With Beans [your favorite brand]
  24. Use ● For The Sides & Garnish
  25. Provide as needed Fresh Green Chives [garnish]
  26. Use as needed Sturdy Plain Or Lime Tortilla Chips
Instructions to make Mike's Southwestern Chili Con Queso Dip:
  1. Fine mince your vegetables.
  2. Place all hard vegetables in a microwaveable bowl with lid leaving out your soft veggies. [like ROTELL tomatoes, roasted chilies and fresh cilantro]
  3. Add 4 tablespoons quality Mexican beer to hard veggies. Heat for 3 minutes. Seal bowl tightly for 5 minutes to steam and soften your vegetables. Drain any excess fluids before adding them to your cheese mixture.
  4. Chop your room temp cheese into 1" cubes.
  5. Add everything to your cheese except for fresh cilantro.
  6. Fully drained and paper towel dried ROTELL Tomatoes pictured.
  7. Canned Chili. One of my favorite brands pictured. This is a generic Walmart brand but, man is she flavorful!
  8. Fresh roasted Hatch Green Chilies pictured. Peeled, seeds removed and chopped. Use two 4 oz canned green chilies, [fully drained] if you can't find fresh roasted in your area.
  9. Heat mixture for 3 minutes. Stir well and place back in microwave for 3 more minutes. Stir well again. Heat until cheese is fully melted. Then, gently fold in your fresh cilantro leaves.
  10. Garnish your hot dip with fresh chilled chopped cilantro, colorful bell peppers, jalapeños, Mexican 3 Cheese and red, white and green onions. Serve with super sturdy, thick tortilla chips as this is one heavy, clingy dip. Ice cold Mexican beers go great with this dish as well. Enjoy!

I've used a fondue pot before, but my cool. Moe's southwest grill® introduces new chili con queso. Prepare yourself, Moe's is adding a saucy twist to its classic cheese dip By pairing the irresistible queso they're famous for with seasoned ground beef and fresh jalapenos, they've created a whole new experience for Queso fans. Test Kitchen Director Farideh Sadeghin shows us how to make the classic Tex-Mex cheese dip. This easy southern chili con queso dip recipe from Paula Deen is a cheesy appetizer perfect for entertaining.

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