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Chile con Queso Dip with Jalapeno Peppers


A cheddar cheese dip for the crockpot, chile con queso, shared by Myron. This version is made with Cheddar cheese, pimiento, tomatoes, and jalapeno peppers.


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 can jalapeno peppers, chopped
  • 1 15 1/2 oz. tomatoes, chopped, undrained
  • 1 jar pimiento, chopped, drained
  • 3/4 cup cheddar cheese, grated
  • salt and pepper, to taste


Saute onion in butter in medium saucepan. Combine jalapeno peppers, tomatoes, and pimiento with onion. Heat; let simmer for 10 - 15 minutes to meld the flavors. Add cheddar cheese, mixing thoroughly until melted. Serve immediately.

Note: you can add browned ground beef or sausage if you'd like; and use Velveeta instead of the cheddar cheese.
Posted by Myron

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