Chile con Queso
This dip is easy to whip up for a snack or lunch when you have leftover or canned chili on hand. My kids ask me to make Black Bean Chili just so that we can have this queso the following day. They typically use it as a dip for GF Organic Tortilla Corn Chips, but it also makes a great topping for baked potatoes, cooked rice, or GF noodles. For chili cheese fries, drizzle this queso over prepared GF french fries for a yummy treat or an easy lunch.
Makes: 3 ½ cups
- 3 cups GF chili of choice (homemade, store-bought, vegetarian)
- 8 ounces GF cream cheese
- 1 teaspoon ground Ancho chili pepper
- ¼ teaspoon sea salt or to taste
- GF hot sauce, optional to taste
Heat chili in a saucepan over medium heat. Cut bar of cream cheese into chunks for easier melting and add it all to the saucepan. Continue to heat and stir until the cream cheese is completely melted with no visible white chunks remaining. The mixture should not boil. Add Ancho chili pepper and sea salt. Stir to combine. Depending on the spiciness of the chili used you can add a couple dashes of hot sauce to your taste preference.
Serve warm as a dip or topping.
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