member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Debbie Wharton Howell      

Recipe Categories:

    Chili con Queso with Baked Tortilla Chip


    Source of Recipe


    crisco.com


    List of Ingredients


    • Chili Con Queso:
    • 2 tablespoons CRISCO® Simple Measures™ Corn Oil
    • 1/4 cup minced onion
    • 1 can (7-1/2 ounces) chopped tomatoes, drained
    • 1 can (4 ounces) chopped green chilies, undrained
    • 1/4 teaspoon salt
    • 8 ounces processed cheese
    • 1/3 cup heavy cream
    • Minced cilantro, optional
    • Baked Tortilla Chips:
    • CRISCO No-Stick Cooking Spray
    • 8 6-inch corn tortillas
    • Salt to taste


    Instructions


    1. Chili Con Queso:
      Heat CRISCO Simple Measures Corn Oil in 1-quart saucepan. Add onion.

    2. Cook over medium-high heat, stirring occasionally, until onion is tender.

    3. Add tomatoes, chilies, and salt. Stir to blend.

    4. Bring to a boil; reduce heat to medium low. Cook about 5 minutes, stirring occasionally.
    5. Remove from heat. Stir in cheese and heavy cream. Cook over low heat, stirring constantly, until cheese melts.

    6. Garnish with minced cilantro. Serve with Baked Tortilla Chips.
    7. Baked Tortilla Chips:
      Preheat oven to 350° F.
    8. Spray a baking sheet and both sides of the corn tortillas with CRISCO No-Stick Cooking Spray.

    9. Slice each tortilla into 8 wedges; sprinkle lightly with salt.

    10. Place on baking sheet; bake for 12 to 15 minutes, or until crisp and lightly browned.



    Final Comments


    Makes: 2 cups Chili con Queso and 48 tortilla chips
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â