Simple Way to Prepare Any-night-of-the-week Mike's Southwestern Chili Con Queso Dip

Mike's Southwestern Chili Con Queso Dip.

Mike's Southwestern Chili Con Queso Dip

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, mike's southwestern chili con queso dip. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Mike's Southwestern Chili Con Queso Dip is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it's quick, it tastes yummy. Mike's Southwestern Chili Con Queso Dip is something which I have loved my whole life. They're nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook mike's southwestern chili con queso dip using 26 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Southwestern Chili Con Queso Dip:

{Make ready of ● For The Cheeses.
{Get 2 Pounds of Velveeta Cheese Brick.
{Take of Mexican 3 Cheese [for garnish - optional].
{Prepare of ● For The Hard Vegetables.
{Take 1/4 Cup of Green Bell Peppers [fine minced + reserves for garnish].
{Get 1/4 Cup of Red Bell Pepper [fine minced + reserves for garnish].
{Prepare 1/4 Cup of Yellow Bell Peppers [fine minced + reserves for garnish].
{Take 1/4 Cup of Orange Bell Peppers [fine minced + reserves for garnish].
{Prepare 1/4 Cup of Red Onions [fine minced + reserves for garnish].
{Take 1/4 Cup of Sweet Viadailla Onions [fine minced + reserves for garnish].
{Prepare 1/4 Cup of Jalapeños [fine minced + reserves for garnish].
{Get 1 tsp of Garlic [fine minced].
{Get of ● For The Soft Vegetables Herbs & Seasonings.
{Make ready 1/2 Cup of Hatch Green Chilies [deseeded - peeled & chopped].
{Get 1 tsp of Ground Cumin.
{Get 1/2 tsp of Mexican Oregeno [crushed].
{Get 1/4 tsp of Fresh Ground Black Pepper.
{Take 1/2 Cup of Fresh Cilantro Leaves [chopped + reserves for garnish].
{Make ready 1/4 tsp of Cayenne Pepper.
{Make ready 1 (10 oz) of Can ROTELL Tomatoes [fully drained & paper towel dried].
{Prepare 4 tbsp of Quality Mexican Beer.
{Take of ● For The Proteins.
{Make ready 2 Cans of Chili With Beans [your favorite brand].
{Take of ● For The Sides & Garnish.
{Take as needed of Fresh Green Chives [garnish].
{Get as needed of Sturdy Plain Or Lime Tortilla Chips.

Instructions to make Mike's Southwestern Chili Con Queso Dip:

Fine mince your vegetables..
Place all hard vegetables in a microwaveable bowl with lid leaving out your soft veggies. [like ROTELL tomatoes, roasted chilies and fresh cilantro].
Add 4 tablespoons quality Mexican beer to hard veggies. Heat for 3 minutes. Seal bowl tightly for 5 minutes to steam and soften your vegetables. Drain any excess fluids before adding them to your cheese mixture..
Chop your room temp cheese into 1" cubes..
Add everything to your cheese except for fresh cilantro..
Fully drained and paper towel dried ROTELL Tomatoes pictured..
Canned Chili. One of my favorite brands pictured. This is a generic Walmart brand but, man is she flavorful!.
Fresh roasted Hatch Green Chilies pictured. Peeled, seeds removed and chopped. Use two 4 oz canned green chilies, [fully drained] if you can't find fresh roasted in your area..
Heat mixture for 3 minutes. Stir well and place back in microwave for 3 more minutes. Stir well again. Heat until cheese is fully melted. Then, gently fold in your fresh cilantro leaves..
Garnish your hot dip with fresh chilled chopped cilantro, colorful bell peppers, jalapeños, Mexican 3 Cheese and red, white and green onions. Serve with super sturdy, thick tortilla chips as this is one heavy, clingy dip. Ice cold Mexican beers go great with this dish as well. Enjoy!.

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