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Chile Con Queso Mexican Dip



10 portion(s)

  • 125 grams butter
  • 1 tablespoon Jalapeños, (I keep a jar handy in the fridge) add more or less as desired.
  • 1 onion
  • 1 can evaporated milk
  • 500 grams Kraft Cheddar Cheese cubed
  • 1 clove garlic

Recipe's preparation

  1. Finely mince the garlic, onion and jalapeños on speed 9 for 10 seconds.  Scrape down the bowl and add the butter and saute for 5 minutes at 90 degrees on speed 2.  Add the evaporated milk and cook at 90 degrees for 10 minutes on speed 2 dropping cubed pieces of cheese in the MC hole over a minute or so until all the cheese is mixed in.  Serve with corn chips or poured over nachos or other mexican dishes.  Keeps well in the refrigerator for up to 2 weeks (simply reheat).  

    NOTE:  MUST use Kraft Cheddar as it simply doesn't work with other cheeses. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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