Email to Cat      

Chile con Queso

Source of Recipe

From "The Complete Small Plates Cookbook" by America's Test Kitchen


Recipe Introduction

"This slow-cooker dip is great for scooping up with crackers, crostini, tortilla chips, or crudités. Take advantage of the hands-off cooking time to prepare more time-consuming recipes. You can find block American cheese at the deli counter. Preshredded cheese will work, but the dip will be much thicker. If you prefer a mild chili con queso, omit the chipotle chile. The dip can be held on the warm or low setting for up to 2 hours. It will thicken slightly over time; adjust consistency with hot water as needed, adding 2 tablespoons at a time."

List of Ingredients

â—¦ 1 cup chicken or vegetable broth
â—¦ 4 ounces cream cheese
â—¦ 1 tablespoon cornstarch
â—¦ 1 tablespoon minced canned chipotle chile in adobo sauce
â—¦ 1 clove garlic, minced
â—¦ ¼ teaspoon pepper
â—¦ 8 ounces Monterey Jack cheese, shredded (2 cups)
â—¦ 4 ounces American cheese, shredded (1 cup)
â—¦ 1 (10-ounce) can Ro-Tel Diced Tomatoes & Green Chilies, drained



Recipe

Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in Monterey Jack and American cheeses until well combined.

For 1 ½- to 5-quart slow cooker: Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low.

For 5 ½- to 7-quart slow cooker: Transfer mixture to 1 ½-quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until cheese is melted, 1 to 2 hours on low. Remove dish from slow cooker, if desired.

Whisk dip until smooth, then stir in tomatoes. Serve.

Serves 8 to 10
(makes about 4 cups)