Variation Chile Con Queso Mexican Dip by SammyRose. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Variation Chile Con Queso Mexican Dip

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Ingredients

10 portion(s)

Chilli con queso dip

125 grams Butter
1 tablespoon Sriracha sauce
1 --- onion
1 can evaporated milk
500 grams Kraft Cheddar Cheese cubed
1 clove garlic

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6

20min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
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Recipe's preparation

Method:

Finely mince the garlic, onion on speed 9 for 10 seconds. Scrape down the bowl and add the butter and saute for 5 minutes at 90 degrees on speed 2. Add the evaporated milk and cook at 90 degrees for 10 minutes on speed 2 dropping cubed pieces of cheese in the MC hole over a minute or so until all the cheese is mixed in. Then add sriracha to taste. Serve with corn chips or poured over nachos or other mexican dishes. Keeps well in the refrigerator for up to 2 weeks (simply reheat).

NOTE: MUST use Kraft Cheddar as it simply doesn't work with other cheeses.

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.