In a small bowl toss the cheese lightly with the cornstarch and garlic powder. Set aside. Place the minced bacon in skillet and fry until crisp. Drain the bacon pieces on a paper towel. Stir the scallions into the bacon fat in the skillet. Add the tomatoes and chiles and gently stir. Add the wine to the skillet and heat until the mixture comes to the boiling point. Lower the heat and gradually stir in the cheese, using a fork to blend. Do not allow the hat mixture to boil. When all ingredients are thoroughly blended, place in a chafing dish or fondue pot, keeping the temp low enough to prevent the cheese from boiling or burning. Serve with chips
Originally Submitted
7/17/2009
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