1 16-ounce Velveeta Cheese
1 15-ounce can Chili (no beans, not chunky)
1 cup milk
1 teaspoon chili powder
1/2 teaspoon paprika
1 tablespoon lime juice
pinch of cumin
pinch of cayenne
Cut the velveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts, then reduce heat and simmer for 20 minutes. Serve hot with tortilla chips for dipping.
1 15-ounce can Chili (no beans, not chunky)
1 cup milk
1 teaspoon chili powder
1/2 teaspoon paprika
1 tablespoon lime juice
pinch of cumin
pinch of cayenne
Cut the velveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts, then reduce heat and simmer for 20 minutes. Serve hot with tortilla chips for dipping.
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