Habanero Chili con Queso Dip
A few little habanero peppers really pack some heat into this super cheesy Mexican style dip. Dig in with some tortilla chips, but be sure to have a frosty beverage on hand to help put out the fire!
- (1) 16oz Velveeta™ Pasteurized Cheese loaf, cut into 1/2-inch cubes
- 1 cup shredded Monterey Jack cheese
- (2) 4oz cans Ortega™ Diced Green Chiles
- 4 medium tomatoes, chopped and seeded
- 2 medium onions, finely chopped
- 4 habanero peppers, seeded and finely chopped
- 2 tablespoons butter
- 2 teaspoons cornstarch
- tortilla chips
- In a large saucepan, melt the butter over medium heat. Add the chopped onion, and cook until tender.
- Add the tomatoes, habanero peppers and canned chiles (do not drain the chiles). Bring to a boil.
- Reduce their heat to low. Simmer uncovered for 12 to 15 minutes.
- In a bowl, toss the Velveeta™ and Monterey Jack cheeses together with the cornstarch.
- Gradually add your cheese mixture to the saucepan, stirring until the cheese melts and your dip is heated throughout.
- Serve with tortilla chips, and enjoy!
|Serving size: 1/4 cup of dip|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Saturated fat 6 g||30%|
|Unsaturated fat 3 g|
|Carbohydrates 4 g||1%|
|Protein 7 g||14%|
|Cholesterol 31 mg||10%|
|Sodium 390 mg||16%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
More by this Author
The amount of oil needed to deep fry a turkey will depend upon both the size of your bird, and the model of your turkey fryer. Please use the simple method below to calculate precisely how much oil you will need. Put...
When using a turkey fryer it is critical to know how long to cook your bird. The chart below will tell you how much time is needed to safely cook your bird in a turkey fryer. Type of Bird ,Oil Temperature ,Fry Time Per...
The hull (or outerlayer) of a corn kernel is made up of mostly cellulose. Cellulose does not break apart easily when chewed and we humans don't have the enzyme to break it down.