Chili con Queso Corn
A mild-flavored chili cheese soup made with chopped onion and green bell peppers, corn and creamy processed cheese spread.
1 teaspoon vegetable oil
1/4 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons all-purpose flour
1 to 2 teaspoons chili powder
1 cup milk
1 cup processed cheese spread
1/2 cup frozen corn, thawed
8 corn or flour tortillas, warmed
- Heat a medium skillet over medium-high heat; add oil, allow to sizzle and add onion and green bell pepper. Cook vegetables for about 3 minutes, stirring to prevent sticking.
- Stir in flour and chili powder; mix well. Add milk, blend well, and cook for 3 minutes, stirring once, or until thickened.
- Stir in processed cheese spread, mixing until smooth and melted. Stir in corn; cook for about 2 minutes. Serve with tortillas.
Makes 4 servings.