How to Prepare Tasty Mike's Southwestern Chili Con Queso Dip

Mike's Southwestern Chili Con Queso Dip.

You can have Mike's Southwestern Chili Con Queso Dip using 26 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Mike's Southwestern Chili Con Queso Dip

1. Prepare of ● For The Cheeses.
2. You need 2 Pounds of Velveeta Cheese Brick.
3. Prepare of Mexican 3 Cheese [for garnish – optional].
4. It’s of ● For The Hard Vegetables.
5. It’s 1/4 Cup of Green Bell Peppers [fine minced + reserves for garnish].
6. It’s 1/4 Cup of Red Bell Pepper [fine minced + reserves for garnish].
7. You need 1/4 Cup of Yellow Bell Peppers [fine minced + reserves for garnish].
8. Prepare 1/4 Cup of Orange Bell Peppers [fine minced + reserves for garnish].
9. It’s 1/4 Cup of Red Onions [fine minced + reserves for garnish].
10. It’s 1/4 Cup of Sweet Viadailla Onions [fine minced + reserves for garnish].
11. It’s 1/4 Cup of Jalapeños [fine minced + reserves for garnish].
12. You need 1 tsp of Garlic [fine minced].
13. You need of ● For The Soft Vegetables Herbs & Seasonings.
14. It’s 1/2 Cup of Hatch Green Chilies [deseeded – peeled & chopped].
15. You need 1 tsp of Ground Cumin.
16. You need 1/2 tsp of Mexican Oregeno [crushed].
17. It’s 1/4 tsp of Fresh Ground Black Pepper.
18. You need 1/2 Cup of Fresh Cilantro Leaves [chopped + reserves for garnish].
19. It’s 1/4 tsp of Cayenne Pepper.
20. You need 1 (10 oz) of Can ROTELL Tomatoes [fully drained & paper towel dried].
21. It’s 4 tbsp of Quality Mexican Beer.
22. Prepare of ● For The Proteins.
23. It’s 2 Cans of Chili With Beans [your favorite brand].
24. It’s of ● For The Sides & Garnish.
25. It’s as needed of Fresh Green Chives [garnish].
26. Prepare as needed of Sturdy Plain Or Lime Tortilla Chips.

Mike's Southwestern Chili Con Queso Dip step by step

1. Fine mince your vegetables..
2. Place all hard vegetables in a microwaveable bowl with lid leaving out your soft veggies. [like ROTELL tomatoes, roasted chilies and fresh cilantro].
3. 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..
4. Chop your room temp cheese into 1" cubes..
5. Add everything to your cheese except for fresh cilantro..
6. Fully drained and paper towel dried ROTELL Tomatoes pictured..
7. Canned Chili. One of my favorite brands pictured. This is a generic Walmart brand but, man is she flavorful!.
8. 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..
9. 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..
10. 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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