Chilli con queso dip

[Halex]

Dashingden, I made this last minute today, served with crispy tortillas.
Yummm

H

[Mrs KK]

Creampuff I have been making that recipe for years. The only thing I do differently is add 1 chopped tomato and 1 diced red capsicum. It makes quite a big quantity and normally split it between a fews bowls and freeze it. It is definitely served warm/hot.
Now that I have a TMX - I do all the chopping in the   and 3 min fry. I then transfer over to a saucepan and add the cheese and milk. I have tried making it in the TMX but I find the consistency is too runny even with leaving the MC off.

[maddy]

Must try both versions 

To keep it warm for parties/bbqs, put the dip in the small electric fondue pots that Kmat sell for$12, or on low in a small crock pot.

[maddy]

I've just dug out an old clipping from an old Sunday Times newspaper, Checkout section (not converted):

Ingredients:
1 tspn oregano
1 tspn black pepper
1 tspn paprika
1/2 tspn chilli powder
1 onion (finely chopped)
500g Kraft processed cheese
1 can evaporated milk

Method:
Fry chopped onions with pepper, paprika and chilli powder. Add finely chopped tomatoes, capsicum and oregano.
Grate cheese and add to ingredients, add evapourated milk and simmer until cheese has melted.
For best flavour, cook, cool and re-heat. Serve with corn chips, sour cream and spring onions.

(I have always meant to make it, but never have)

I made it tonight puffs  



Was lovely, cheesey & rich.  I just put in 1/4 tsp chili powder, instead if 1/2 tsp....that was enough for us.   I also mixed through a few Tbspn. Of leftover salsa.
Lots left over for tomorrow.

[Delightful Den]

Monique I like the use of the tostada for a dip bowl.

[inskiwinski]

Good one dad! Old family favourite, i like mine with a little more salsa ao i add about 100 - 120g.  Wondering how this would taste if I added a a bit of the chilli bbq chutney i bought the other day?!

[Delightful Den]

Very Hot !!!