I love queso! When we have Mexican dishes this is a must. When we go out for Mexican, I always order the largest bowl they have. I love it with chips and I usually put some on my entree. I know, I know...not the healthiest. This recipe is a good one. This is my entry for Random Recipes. Check it out, they have some very good food going on over there!
Chile con Queso
Prep: 15 min.; Cook: 1 hr., 30 min.
Diced green chiles can be substituted for roasted green chiles.
1/4 cup butter or margarine
1 small onion, finely chopped
1 (4oz.) jar diced pimiento, undrained
2 (4oz.) cans roasted diced green chiles
1 cup cottage cheese
2 (16oz.) loaves pasteurized prepared cheese product, cubed
1(5oz.) can evaporated milk
Assorted tortilla and corn chips
Toppings: grape tomato halves, pickled jalapeño slices
1. Melt butter in a large skillet over medium heat; add onion, and sauté until tender. Stir in diced pimiento and roasted green chiles, and sauté 1 minute. Set aside.
2. Process 1 cup cottage cheese in blender until creamy.
3. Place onion mixture, cottage cheese, and cubed cheese in a 4-qt. slow cooker; stir in evaporated milk. Cover and cook on LOW 1 hour and 20 minutes, stirring gently every 20 minutes. Stir before serving. Serve with assorted tortilla and corn chips and desired toppings.
Makes about 8 cups