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Makes:
6 appetizer servings ĀPreparation Time:
15 minutesĀCooking Time:
10 minutesĀ
Ingredients :
2 tbsp30 mLbutter
1onion, chopped
1/2red pepper, seeded and finely chopped
1 tbsp15 mLmild chili powder
1 tsp5 mLdried oregano
3 tbsp45 mLRobin HoodĀ® All Purpose Flour
1 can354 mLCarnationĀ® Regular, 2% or Fat Free Evaporated Milk
1 1/2 cups375 mLgrated Cheddar or Monterey Jack cheese
1 can127 mLchopped green chilies
2green onions, chopped
Salt and pepper
2 tbsp30 mLchopped fresh parsley or cilantro
Directions :
Ā 1 :Ā In a saucepan, melt butter over medium-high heat. Add onion and pepper and cook, stirring for 2 minutes, until softened. Add chili powder and oregano and cook 30 seconds.
Ā 2 :Ā Stir in flour and cook, stirring for 2 minutes. Stir in evaporated milk. Bring to a gentle boil, stirring. Cook for 3 minutes until thickened. Remove from heat. Stir in cheese, chopped chilies and green onion. Season with salt and pepper.
Ā 3 :Ā Transfer con queso dip to a shallow serving dish. Sprinkle with parsley or cilantro. Serve with a basket of tortilla chips or warmed flour tortillas.
Tip(s)
Stir in 1 Ā½ cups (375) diced cooked chicken and spoon into flour tortilla wraps or serve with cooked rice and shredded lettuce.
Serve as a sauce over baked potatoes.
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