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This is a copycat recipe of a local mexican restaurants version of chile con queso that is really, really good... This is made on a *HOW MUCH DO YOU WANT BASIS*... You only need to know two main things on this recipe... 1.) 3 cups of water per every 2.5 lbs of cheese. 2.) This HAS to be done in a double boiler because of the type of cheese used.
Casa Ole’s Chili con Queso is a creamy and cheesy dip popular in Tex-Mex cuisine. It’s made with Velveeta cheese, shredded cheddar, diced tomatoes with green chilies, and spices, making it perfect for nachos, tacos, or just enjoying on its own.
4 lis 2012 · So, this is one of those copycat recipes for the cheese dip at Casa Ole and I decided I had to try it. It’s a really good chile con queso. Seems that plain old American cheese is the key ingredient for a few Mexican restaurant cheese dips that everyone loves.
Casa Ole, Houston, Texas - Another oft-requested recipe from Chronicle files. This is adapted from the smallest batch Case Ole makes, which calls for 45 pounds of cheese. Casa Ole Chili con Queso recipe from our restaurant recipes collection.
9 sie 2020 · Just look at a menu, land o lakes on the picture of chili con queso. 1. Melt butter in saucepan, add all veggies and garlic powder, saute until tender - simmering for a few minutes, stirring frequently. 2. Add milk and heat, and then stir in cheese a little at a time until melted and creamy. You might need to add more milk. Salt to taste.
Combine cheese and three cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes. While cheese is melting, combine onion, celery, bell pepper and jalapeno in saucepan and add the remaining 1/4 cup water. Saute over medium heat until vegetables come to a light boil.
Casa Ole's Chili Con Queso. Put all ingredients in a large bowl. Microwave on high for 9 to 12 minutes, stirring and turning bowl every three minutes. Serve warm with nacho chips.
