chile con queso recipe with cream of mushroom

Chile con queso is a really super simple spicy dip or sauce you can make easily in under 30 minutes. Olive oil salsa garlic cream of mushroom soup chopped tomatoes and 4 more Savory Herb Churros with White Queso Dip spoon fork bacon whole milk salt baking powder queso salt chives thyme all purpose flour and 6 more.

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12 tsp garlic powder.

. In the butter sauté the chilies tomatoes onion garlic and cilantro until soft. Brown ground beef sausage and. And chilies and mushroom soup.

You might need to add more milk. While the Traeger preheats cut the Velveeta into half inch cubes and open the cans of Ro-Tel. Place the cheese cubes in the bottom of a dutch oven or other oven-safe dish.

Its amazing served with tortilla chips and even better inside tacos burritos fajitas and a ton of other dishes. Then over medium heat stir in the cream of mushroom soup and evaporated milk until melted and completely blended in with sautéed mixture. Drain and add remaining ingredients.

Stir for a couple of minutes mas or menos. Add milk and heat and then stir in cheese a little at a time until melted and creamy. Add spices and meat.

Slowly add chunks of the Velveeta a few at a time and stir until melted. Cook over low heat. To make smoked queso use these same ingredients in a Traeger.

First preheat your Traeger to 350 degrees Fahrenheit. Pour the Ro-Tel over the cheese. Melt butter in saucepan add all veggies and garlic powder saute until tender - simmering for a few minutes stirring frequently.

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