Chi-Chi's Chile Con Queso
"Chi-Chi's Chili Con Queso was to die for and is surely missed now that they are all closed. Not to fret though since I have a copy of the food manual. Enjoy!"
photo by frostingnfettuccine
- Ready In:
- 16mins
- Ingredients:
- 6
- Yields:
-
1.58 Pounds
- Serves:
- 4
ingredients
- 453.59 g processed cheese (Velveeta works well)
- 3.69 ml granulated garlic
- 127.57 g canned diced green chilies, drained
- 21.26 g canned diced jalapeno, drained
- 21.26 g fresh diced green pepper
- 77.96 g canned diced red peppers, drained
directions
- Cut processed cheese into pieces no more than 1 inch thick.
- Spread cheese pieces evenly in the bottom of a microwavable dish large enough for all ingredients.
- Spread all remaining ingredients evenly over the top of the processed cheese.
- Cover with a microwavable plastic lid and microwave on high for 2 minutes.
- Stir.
- Repeat the microwaving process and stirring process until melted and heated to a temperature of 150°F.
- Serve with your favorite tortilla chips.
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Reviews
-
I was a cook for Chi-Chi and made many many 1/2 pans of this in my day...<br/><br/>The original recipe contains Half and Half as was stated above but it also included Cumin. For your batch, I would say approx. 1 Tbsp. This was was one of the only recipes that did not require a seasoning packet so it was easy to reproduce. -
I was craving queso, specifically chi chi's queso, my all time favorite that I haven't had in years...went online and found this one! Loved it! I did add cumin (about 1/2 Tbs) and a splash (appr 1-2 Tbs)of fat free half and half. FYI... for individuals who can't find diced red peppers in a can, in my area of the US (Midwest) they are labeled as diced red pimentos. Enjoy! -
I am a huge Mexican foodie and liked that this was different from my normal white cheese dip. I actually can't remeber what Chi Chi's queso tasted like, but who cares...this one is great. I used fresh red pepper instead of the canned and added milk to make it thinner. Definitely a keeper, thanks!
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I can't remember everything from 20 years ago but I definitely recall that cream was an ingredient. -
this recipe is very close to chi-chi's. however you need to add half & half to this recipe.
see 9 more reviews
Tweaks
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This is a great recipe and very very close to what I remember cooking when I was at Chi Chi's. I don't remember cream being in the recipe, but these are the minor tweaks I've done to get it to how I remember it tasting... (It's good on its own, or with slight modifications...) - cook/melt it in a crock pot, ready in about twenty minutes, stir often, keep on low heat or turn off heat when done so it doesn't burn. tastes better when it thickens up, if it's too runny it doesn't stick to chips and is hard to eat - I use fresh red and green peppers and just chop them up although canned is fine - using canned jalepenos and chop them up is fine too - canned chilis are fine, sometimes hard to find, but I've found them in the mexican section in safeway - velveeta works great for this - use less garlic, like 1/2 teaspoon of garlic powder instead of 3/4, too much garlic makes it a little too strong Thank you so much for posting this recipe. It's awesome for the die hard Chi Chi's fans and ex-employees out there. :)
RECIPE SUBMITTED BY
KingJackQueen
Harrison Township, Michigan
I was born,raised and reside in the mid west. I've been in the restaurant business for 30 years. For fun I just love to hang with my best friend who is my new soul mate. My all time favorite cook book is the internet. What a resource. My passion is perfect food. Love to wow them. If I have a pet peeve it would be when people say to tell the truth when starting a conversation. Are they implying that they don't always tell you the truth? That month off thing, Fish, hunt & look for that perfect recipe on the net.
