Disney at Home Disney Themed Recipes

Chili “Cone” Queso And Dole Whip At Home

May 21, 2017

Dad had to work late, so we decided to have a little LOT of fun with our dinner. We’ve been so excited about our upcoming trip that we decided to go all out…Disney Style…for this meal. We also talked about what we wanted to do this trip that we weren’t able to do the last time we were there.

Meat Free Chili “Cone” Queso



  • 6 waffle cones
  • heavy-duty aluminum foil
  • non-stick spray
  • 1 (11 ounce) tube refrigerated French bread loaf
  • 2 cans of chili (in my case Vegetarian chili)
  • 1 cup shredded cheese
  • corn chips

If you’ve been to Disneyland’s California Adventure, then maybe you’ve had a Chili “cone” Queso at the Cozy Cone Motel. I’m sure it’s delicious, but since I’m not a meat eater, I had to make one little substitution. I made this using Vegetarian Chili. The boys love it. It is so delish!

You may recall, I found the wonderful recipe here, thanks to The Disney Diner, in which I used it to show you 14 different dishes you can pair with a Disney movie to make a fun night with the kids.

We didn’t plan to make this ahead of time, so we just used what we had, but it worked. The Disney Diner uses a French Bread Loaf, which I’m sure makes it more stable, but we had crescent rolls at the house, so that’s why we used it. It was yummy, but I’m sure it made a difference stability-wise.

  • We preheated the oven to about 350 degrees (F) and got to work making our cones. The package says 375, but I was worried about burning the rolls.
  • We took waffle cones and covered them with foil. Be careful not to crush them.
  • When they were covered we sprayed the foil with cooking spray. Trust me, you do not want to skip this step! Even with the spray, the bread want to stick to the foil.
  • When the foil was all greased up, we separated the sheet of crescent rolls into 3 equal parts and started molding them to the cones. You can cut them into “snakes” and wrap them that way, but we were more concerned with making sure everything was covered.
  • We placed them in the oven for 11-13 minutes, until they were starting to get golden brown.
  • While the cones were baking, we just simply heated the chili on the stovetop.
  • We let them sit for few minutes, so we didn’t burn our little fingers off. Afterwards, we gently pried the waffle cones out. Voila…the perfect cone to place our chili into!
  • We gently poured the chili into our cones (one can was JUST enough to make 3 cones), and topped with cheese. I didn’t think we had any corn chips in the pantry, but at the last minute, we found a mostly-empty bag of them, so the boys topped off their cones with them. I left mine plain. That’s ok…I’m looking to slim down for our next trip anyway.

Our Cars cups would have been perfect for this dinner, but of course, they were in the dishwasher, so we used what we had clean. It’s the story of my life. I just used my Minnie Mouse mug…because, why not?


The boys’ cones held up well with the crescent rolls, but when I went to take pictures, mine had collapsed and sunk into the cup. Next time I will have to experiment with a tougher dough. But, even with mine collapsing, it was still delicious!

Dole Whip!

After we digested a little bit, we wanted some dessert. And who doesn’t want a Dole Whip?


We’ve seen a lot of different versions of making Dole Whip at home, and we’ve tried a few of these recipes. Personally, I prefer to start with everything frozen. It tastes the same, it just speeds up the process if everything is frozen ahead of time (including the whipped topping). That’s just my opinion, though.

The recipe I like to use can be found here, thanks to CincyShopper.


  • 2 cup frozen pineapple
  • 8 oz frozen whipped topping
  • 3 tbsp honey or 2 tbsp sugar
  • 6 oz pineapple juice

Dole Whip is so simple to make, even an 11 year old can make it!

  • We threw all the ingredients in our Ninja and my wonderful helper here got to work blending it all together. If it’s too thick, you can add more pineapple juice and if it’s too liquidy, just add more pineapple (or ice). This recipe is really forgiving, so I kind of eyeball everything now instead of measuring everything out.

You don’t need the GIANT can of pineapple juice, like I bought, but the boys love pineapple, so we can either make Dole Whip a few more times, or they drink it on its own.


Eat it on it’s own or add some additional pineapple juice to the bottom to make a Dole Whip Float. YUM!

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Hawaii Destination Specialist

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