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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chile Con Queso Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 onion, chopped finely
1 jalapeno, chopped finely, optional
2 garlic cloves, minced
1 T minced canned chipotle chili, in adobe sauce
1 can Rotel diced tomatoes with green chiles, well drained
8 oz Jack cheese, shredded
4 oz Colby cheese, shredded
3-4 slices of American Cheese
2 T vegetable oil
1 (12 oz) can evaporated milk
2 T water
salt and pepper
Directions:
Directions:
Heat 1 T oil in medium pan and add onion and jalapeno, and cook 5 minutes. Stir in chipotle and garlic and cook until 30 seconds. Transfer to a serving bowl.

Heat milk and water in microwave until hot. Place cheese and 1 T oil in blender. or food processor and add hot milk to cheese in blender. Process until smooth about 30 seconds. Pour cheese over mixture in serving bowl and add drained tomatoes and stir until blended. Let sit for 10 minutes until it thickens a little bit.

You can reheat Queso in a microwave if you have any left over stirring after 20 seconds to avoid burning.

NOTE:
QUICK VERSION: In a 1 1/2 quart dish, Microwave 16 oz of Velveeta cut into cubes and 1 can of Ro-tel Diced tomatoes with green chilies, undrained -for 3 minutes. Remove and stir and cook for another 2 minutes. Remove and stir until well blended.

A small Crock Pot is great for serving this dip.
Personal Notes:
Personal Notes:
A little bit of effort but delicious with chips

 

 

 

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