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Chili Con Queso


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 tablespoons unsalted butter
1 small minced onion
1 small can hot green chili peppers, drained and chopped
1 can chicken gumbo soup, drained (save liquid separately)
1 large box Velveeta, torn into chunks (can use Mexican flavored for more heat)


1. Melt butter in a skillet over medium heat; sauté chopped onions and chilies for a few minutes.


2. Reduce heat to low then add drained soup, chunks of cheese, and a little reserved soup liquid; stir constantly until melted and creamy. Add more chili if desired and a little more liquid from the soup if needed (it gets thin easily so don’t add much).


Pairs Well With


Notes

A dash of local for every season
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