{"id":3347,"date":"2026-02-15T18:44:29","date_gmt":"2026-02-15T18:44:29","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:44:29","modified_gmt":"2026-02-15T18:44:29","slug":"chili-con-queso","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/crockpot\/blog\/2026\/02\/15\/chili-con-queso\/","title":{"rendered":"Chili Con Queso"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1 1\/2 C. half-and-half scalded<br \/>\n1\/2 pound Monterey Jack cheese grated<br \/>\n1\/2 pound sharp process cheese grated<br \/>\n1 Tbsp. butter<br \/>\n1\/2 onion minced<br \/>\n1 medium garlic clove minced<br \/>\n1\/4 C. dry white wine or low-sodium stock<br \/>\n1\/4 C. flour<br \/>\n1\/4 C. water<br \/>\n1 can green chile peppers-4 oz. chopped<br \/>\n1 Tbsp. chopped jalapeno more or less<br \/>\ndepending on taste<br \/>\nSalt to taste<br \/>\nFreshly ground black pepper to taste<br \/>\n1 dash cayenne pepper<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Pour scalded half-and-half into buttered crock pot. Turn to high and stir in cheeses. In small skillet, Saute onion and garlic in butter until onion is tender. Add wine or stock and stir well. Add to cheese mixture. Combine flour with water and stir in. Cook covered on high for 30 minutes, or until cheese begins to melt. Turn to low and cook about 4 to 6 hours, stirring 2 or 3 times during the first hour and occasionally after that. If the mixture is too thin, mix 2 Tbls. of flour with 2 Tbls. of water and add. Serve warm with tortilla chips and\/or other dippers.<br \/>&nbsp;<br \/>&nbsp;<br \/>When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crockpot<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/crockpot\/blog\/2026\/02\/15\/chili-con-queso\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3347","post","type-post","status-publish","format-standard","hentry","category-crockpot"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/crockpot\/wp-json\/wp\/v2\/posts\/3347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/crockpot\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/crockpot\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/crockpot\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/crockpot\/wp-json\/wp\/v2\/comments?post=3347"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/crockpot\/wp-json\/wp\/v2\/posts\/3347\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/crockpot\/wp-json\/wp\/v2\/media?parent=3347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/crockpot\/wp-json\/wp\/v2\/categories?post=3347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/crockpot\/wp-json\/wp\/v2\/tags?post=3347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}