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Chili con Queso Dip
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Chili con Queso Dip

35 Min(s)
35 Min(s) Prep
As much as we like chili, we see no point in making a dip that doesn't include queso, too! This cheesy pleaser serves two dozen.
What You Need
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24 servings
Original recipe yields 24 servings
2 pkg. (32 oz. each) ORE-IDA TATER TOTS
1 pkg. (8 oz.) KRAFT Monterey Jack Cheese, cut into small cubes
1 pkg. (8 oz.) KRAFT Cheddar Cheese, cut into small cubes
1 can (5 oz.) evaporated milk
1 cup drained canned stewed tomatoes
1 can (4 oz.) chopped green chiles, undrained
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Let's Make It
1
Heat oven to 425ºF.
2
Bake TATER TOTS as directed on package.
3
Meanwhile, combine cheeses and evaporated milk in top of double boiler placed over hot water on medium heat. Cook until cheeses are melted and mixture is well blended, stirring occasionally. Add tomatoes and chiles; mix well.
4
Serve TATER TOTS as dippers with the warm dip.
Kitchen Tips
Tip 1
Note
When draining the tomatoes, reserved the drained liquid. If the dip becomes too thick, gradually stir in enough of the reserved stewed tomato liquid until dip is of desired consistency.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 540mg
23%
Total Carbohydrates 19g
7%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 7g
14%
Vitamin A
6%
Vitamin C
4%
Calcium
15%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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