This delicious Chili Con Queso recipe is the ultimate party dip! Loaded with flavorful no bean chili, gooey Monterey jack and cheddar cheeses, spicy jalapenos, and juicy tomatoes, this dip is the perfect addition to any gathering.
Ingredients
| 3 | tablespoons butter |
| ½ | medium onion, finely chopped |
| 3 | jalapeño peppers, finely chopped |
| 2 | garlic cloves, minced |
| 2 | medium tomatoes, chopped |
| 2 | tablespoons flour |
| 1½ | cups milk |
| 1 | cup shredded Monterey Jack cheese |
| 1 | cup shredded cheddar cheese |
| 1 | (15-ounce) can STAGG® CLASSIC® Chili No Bean, heated |
| Suggested Toppings: Pico de Gallo, guacamole, sour cream and chopped cilantro | |
| Tortilla chips |
Directions
In medium saucepan over medium heat, melt butter. Cook onion, jalapeño peppers and garlic 6 to 8 minutes or until tender. Add tomatoes. Cook 3 to 5 minutes or until juices have evaporated. Stir in flour; cook 1 minute. Whisk in milk; cook 4 minutes or until mixture comes to a boil and thickens. Remove from heat. Add cheeses, stirring to melt.
Pour hot chili into 2-quart baking dish. Top with heated queso. Garnish with suggested toppings and serve with tortilla chips.