Ingredients:
- 1 lb pasteurized process cheese spread
- 1 (1-lb) can of chili without beans
- 4 green onions, chopped
- 1 (4oz) can of chopped green chili peppers
Directions:
- Mix all of the ingredients in a CrockPot® or other slow-cooking pot.
- Cover and cook on low for 2 to 3 hours.
- Serve hot from the pot.
- Use as a dip for corn ships or as a sauce over Mexican food.
Makes about 4 cups.
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Comments Disabled To "Recipe of the Week: Chili Con Queso, by L.P."
#1 Comment By Randy On December 24, 2018 @ 7:01 pm
Well it sure is easy!
The one thing I would change is to use real cheese instead of that “cheese product” stuff.
#2 Comment By BD On December 26, 2018 @ 4:51 am
-Randy
I aggree, during normal times real cheese is the way to go, but when the SHTF and we break out our storage food, this recipe would definitely work as is. I’d like to see more emphasis on prepper food in this section, kudos to the contributor.