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Dips: Chili Con Queso (CCQ) Recipe

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This recipe for Dips: Chili Con Queso (CCQ), by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Ronsman (Friend of the Luepke's)
Added: Wednesday, August 30, 2006


Make a roux first:
2 sticks of butter
1 1/2 c. flour
Melt butter in saucepan over medium heat. Whisk in flour and cook gently 3-5 minutes. Set aside.

Mix in food processor or blender:
1 Oz can stewed tomatoes
1 1/2 tbsp. crushed red pepper
2 fresh jalapeņos
2-3 cloves of garlic
1/2 of a medium white onion, chopped

Mix in large kettle or Dutch oven:
7 C. whole milk (I use 2 or 3 cans evaporated milk and add water to make 15Oz. CCQ turns out smoother)

Warm over medium heat. Whisk in blender mixture and heat until frothy. Add roux. Whisk and cook until desired thickness (doesn't take long).


1 lb. shredded good quality Sharp Cheddar cheese
1 lb. shredded Monterey Jack cheese
(You may have to adjust the cheddar cheese +/- about 3 oz. to get desired consistency)

*See above.

Personal Notes:
Personal Notes:
Tastes just like Los Banditos CCQ!




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