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Variation Warm Mexican Chilli Dip 'Chilli Con Queso'



4 portion(s)


  • 180 g tasty cheddar cheese
  • 2 teaspoon cornflour
  • 15 g jalapeño chillies drained (or to taste)
  • 3 shallots, green and white part
  • 1 clove garlic
  • 30 g Butter
  • 1/2 teaspoon Mexican Chilli Powder (medium), or to taste
  • 1/2 teaspoon Cumin Powder
  • 200 g Salsa (mild)
  • 100 g cream cheese
  • 150 g sour cream

Recipe's preparation

  1. Add cheese and cornflour to bowl and grate 10 sec/speed 5. Set aside
  2. Add jalapeno chilli to bowl and chop 5 sec/speed 5. Set aside
  3. Add shallots and garlic to bowl 10sec/speed 5. Scrape down and repeat if needed.

    Add butter and cook until softened slightly 2mins/varoma/speed 1
  4. Add chilli and cumin powder and cook 1min/varoma/speed 1

    Add salsa and cook 2mins/100C/speed 1
  5. Add sour cream, cream cheese and reserved cheese and jalapeno and cook 4mins/90C/speed2. Or until cheese has melted.
  6. Mix 1 min sp 7.
  7. Serve warm with chips

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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This would be great served with EDC Chilli Con Carne, nacho style. 

Let sit for 10 or so minutes to cool and thicken slightly.

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.

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