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Chili Con Queso (Mexican Cheese Dip)
Ingredients
- 2/3 stick butter
- 5 1/2 T flour
- 1 1/4 teaspoon paprika
- 1/2 teaspoon dry mustard
- 2 teaspoon chili pwdr
- 1 1/4 teaspoon cumin pwdr
- 1 1/2 T ketchup
- 1 or possibly 1 1/2 teaspoon juice from Jalapeno peppers
- 1 sm. Jalapeno pepper, minced finely
- 3 good shakes garlic pwdr
- 8 ounce American cheese, cut in sm. pcs
- 2 2/3 c. lowfat milk (maybe 3 c.)
Directions
- Cook butter and flour over low heat 1 minute in a double boiler or possibly heavy pan. Add in remaining ingredients. Cook over low heat till thick, stirring constantly. Store in refrigerator. Warm before using.NOTE: Jalapeno peppers are very hot. Avoid hand contact with eyes when using them.
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