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Thread: Moe's Southwestern Grill Recipes wanted...

  1. #1
    SusanKS Guest

    Default Moe's Southwestern Grill Recipes wanted...

    I especially would like to have their queso dip recipe since my hubby has requested that I make it for Superbowl Sunday!

    Thanks in advance since I know you all will come through for me as always!


  2. #2
    Join Date
    Jun 2006
    Toronto, Canada


    Welcome to CK Susan. I couldn't find Moe's recipe but found these:

    Queso Blanco Dip (White Cheese Dip) recipe
    This is the hard-to-find dip that is served in many Mexican restaurants.

    1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
    4 ounces green chiles
    1/4 cup half-and-half
    2 tablespoons finely chopped onion
    2 teaspoons ground cumin
    1/2 teaspoon salt
    1 serrano or jalapeno pepper, finely chopped (optional)
    1 tablespoon finely chopped fresh cilantro (optional)

    Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.

    Serve with fresh tostadas or hot flour tortillas.

    Chili Con Queso Dip

    1/4 cup butter or margarine
    1/2 cup finely chopped onion
    1 can (about 15 ounces) diced tomatoes with liquid
    2 cans (4 ounces each) chopped mild green chiles, drained
    1/2 teaspoon salt
    8 ounces American cheese, cubed
    8 ounces shredded Cheddar cheese
    1/2 cup heavy cream

    In a large skillet over medium low heat, melt butter. Sauté onion until tender. Add tomatoes, chiles, and salt, mashing tomatoes with a fork. Simmer, stirring a few times, for about 15 minutes. Add cheeses, stirring until cheese is melted.

    Stir in cream. Continue to cook, stirring constantly, for 2 minutes longer. Remove from heat and let stand for 10 minutes. Serve in chafing dish, slow cooker, or other dish with heat. Serve chile con queso dip with corn chips or vegetable dippers. Sauté a little chopped jalapeno or serrano pepper with the onion for hotter dip.


    2 packages (10 oz.) each frozen chopped broccoli, thawed and drained
    8 ounces pasteurized process cheese spread, cubed
    1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies

    In a medium saucepan, combine all ingredients. Cook over medium heat until hot, stirring occasionally. Serve with tortilla chips.
    Makes 8 servings

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