Drain tomatoes and tomatoes with chilies in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.
Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly.
Add tomatoes, reserved liquid, and chili powder; bring to a boil. Add processed cheese. Reduce heat and simmer 3 minutes or until cheese melts, stirring constantly.
Serve warm with baked tortilla chips.
Originally Submitted
8/15/2013
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