Chile con Queso is my absolute favorite dip ever. Any time I see it on a menu I have to get it. It is silky, warm, sooooo melty, and full of flavor. Making it at home is easy, and you can adapt some of the ingredients to your preference. For this chunky version for example, I added a lot of pork sausage and it works really well to stuff bell peppers.
The bell pepper can serve as a beautiful edible bowl to serve the chile con queso dip and impress guests, or you can actually eat it all with a side of rice, tortilla chips, potatoes or anything you would like, making it a full and satisfying comforting meal.
You can make this recipe by mixing all of the ingredients in an oven safe dish if you rather skip the pepper, but do not be intimidated as it is so simple to make.
All you got to do is add all of the ingredients inside the pepper in layers.
First the tomato and sausage mixture, then the cheese, more sausage mixture and top it all with more cheese.
Place it in the oven and just like that the cheese will melt, and all of the flavors will marry within the bell pepper. Look how awesome it all looks inside.
- 5 large bell peppers
- 1 can (14.5 oz) petite diced tomatoes
- 1 pound spicy ground pork sausage, cooked
- 1 can (4.5 oz) Old El Paso™ Green Chili Peppers
- ½ (1 oz) package Old El Paso™ taco seasoning mix
- 1 pound american cheese, cubed
- ½ cup Monterrey jack cheese, shredded.
- Preheat oven at 400°
- Cut the top of each pepper and remove seeds, leaving the peppers whole to be stuffed
- Drain the canned tomatoes and reserve the liquid.
- Mix together the cooked pork sausage, drained tomatoes, green chili peppers, and taco seasoning mix.
- Fill a third of the bell peppers with sausage mixture. Keep filling another third of the peppers with the cubed American cheese, and fill the remaining third of the pepper with more sausage mixture. Finish each pepper with a final thin layer of shredded Monterrey cheese.
- Place peppers on a baking dish and pour the tomato liquid in the bottom of the pan.
- Cover the pan tightly with aluminum foil and bake for thirty minutes or until the peppers are tender to your liking.
- Uncover and cook under the broiler for 1 to 2 more minutes so the top cheese gets golden brown.
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