Tomorrow is National Chip & Dip Day. What better way to celebrate that with a recipe for green chili queso topped with beef? Jef Eric Justice from Cotton Patch Cafe cooks some up for Good Day.
1 (10 oz) can Green Chili Enchilada Sauce
1 can (10oz) can Rotel Tomatoes
1/3 cup Milk
2 lbs Velveeta Queso Blanco Cheese, cut into small cubes
1/2 tsp Granulated garlic
1 medium Jalapeno
1 bunch Cilantro, washed and rough chopped
Heat oven to 350 degrees. Place jalapeño in the oven and roast for 15-20 minutes. Let cool
Place enchilada sauce, Rotel tomatoes, milk, granulated garlic, and white Velveeta in a double boiler or crock pot on medium. Heat until the queso is melted and hot.
Cut off the jalapeño stem, and chop with a knife into very small pieces. Add the jalapeño and chopped cilantro to the queso and stir to mix.
Chile Con Carne
1 lb Ground Beef
2 Tbl Flour
1/4 cup Water
1/2 cup Tomato Sauce
1 tsp Salt
1/2 tsp Black Pepper
1/3 tsp Cumin
1 Tbl Dark Chili Powder
Cook the ground beef in a saucepan until its browned and just done.
Add the flour and stir until mixed in.
Add the water, tomato sauce, and all the spices and stir until well blended.
Cook on low heat for another 3-4 minutes
Portion queso into serving bowls and top with the hot chile con carne, serve with tortillas chips or flour tortillas for dipping.