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Dippity Do Da: Chile con Queso

Queso (cheese) is a staple in the Tex-Mex diet... it serves as dip for chips, appetizer (single fried corn tortilla) and a sauce for tacos al carbon or chimichanga's. There are many recipes out there, but the tried & true recipe follows:

  • 1 pound Velveeta (cubed)
  • 1 can Ro-Tel tomatoes and chiles (drained)
  • 1/2 cup milk

In a double-boiler, heat milk and cheese -- stir until cheese is entirely melted. Add Ro-Tel and continue to stir. Reduce heat and transfer to a thick serving bowl (to help retain the heat).

Double the recipe as needed for the number of guests.

Purists stick with the original, but you'll see variations that add different ingredients to spice it up, like one of the following:

  • 1/2 pound cooked and drained ground beef & onions
  • 1/2 pound cooked and drained chorizo (sausage)
  • 1/2 pound grilled chicken strips, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onions
  • 1/2 pound grilled beef fajita meet, chopped
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