All-Time-Favorite Chili con Queso
- In a medium saucepan cook onion in butter until tender. Stir in tomatoes, undrained chiles, and cumin. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
- Toss shredded cheese with cornstarch. Gradually add cheese mixture to saucepan, stirring until cheese is melted. Gradually add the cream cheese, stirring until cheese is melted and smooth. Heat through. Serve with chips.
From the Test Kitchen
Slow cooker directions:
Prepare as directed. Transfer mixture to a 1 1/2- or 2-quart slow cooker. Keep warm on low-heat setting, if available, up to 2 hours, stirring occasionally.
Roasted Poblano Chili con Queso:
Preheat oven to 425 degrees F. Quarter 2 fresh poblano chile peppers lengthwise; remove stems, seeds, and membranes*. Place pepper pieces, cut sides down, on a foil-lined baking sheet. Bake for 20 to 25 minutes or until peppers are charred and very tender. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins; gently pull off the skin in strips and discard. Finely chop peppers. Prepare Chili Con Queso as directed, except substitute the finely chopped poblano peppers for the canned diced green chiles.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (All-Time-Favorite Chili con Queso)
- Per serving:
- 58 kcal ,
- 5 g fat
- (3 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 16 mg chol. ,
- 79 mg sodium ,
- 5 g carb. ,
- 0 g fiber ,
- 1 g sugar ,
- 2 g pro.