Chile con queso (cheese and chili dip) recipe

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Chili con queso or cheese and chili is a famous dip made with cream cheese, jalapenos, tomatoes and spices, great with tortilla chips. The dip is easy to make and can be refrigerated for a few days.
Preparation time: -, Cooking time: -, Serves: 0 


2 Tbsp olive oil
1/2 green bell pepper
1/2 red onion
1 pickled jalapeno chili
1 clove garlic, minced

200 g canned chopped tomatoes

250 g cream cheese


In a frying pan over medum heat add the olive oil and bring to a heat. Add the green pepper, onion, jalapeno chili and garlic and saute for 3 to 4 minutes, stirring occationally until the onion is tender.

Add the chopped tomatoes and cook for 2 to 3 minutes.

Remove from the heat and empty in a large bowl. Add the cream cheese and use a wire whisk to whip the mixture until smooth.

Serve the chile con queso warm or let it come to room temperature, cover it with plastic wrap and refrigerate.

Serve the chile con queso with tortillas chips and beer.

Notes and tips

This chile con queso is mild in heat. To make it hotter, increase the amount of jalapeno chiles used.
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