Chili Con Queso

Sue Stone

By
@Bayhill

Quick and easy cheese dip that is a family favorite. I often double the recipe and freeze half for later.


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Comments:

Serves:

Approx. 2-1/2 quarts

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is perfect for your next game day or tailgating party. It can be kept warm by putting it in a crock pot on warm. I used a whole 4 oz can of jalapenos in this recipe, but you can always cut back on that if you prefer it not so hot.

Ingredients

1 medium
onion, chopped
2 Tbsp
vegetable oil
2 can(s)
diced tomatoes, undrained (14.5 oz. each)
1 can(s)
evaporated milk (5 oz.)
2-1/2 Tbsp
flour
8 oz
Velveeta cheese
2 c
mild cheddar cheese, shredded
1 can(s)
diced green chilies, drained (4 oz.)
1 can(s)
diced jalapeno peppers, drained (to taste)
1/2 tsp
garlic powder (to taste)

Directions Step-By-Step

1
In a large saucepan, heat vegetable oil over med-high heat. Add onion and cook until limp; add tomatoes with juice.
2
In a small bowl, add evaporated milk and mix with the flour until smooth. Add to tomato mixture; simmer uncovered until thickened, about 5 minutes.
3
Cut Velveeta cheese into small chunks; add to tomato mixture. Gradually add cheddar cheese, stirring until all cheese is melted.
4
Add green chilies, jalapeno peppers, and garlic powder to taste. Cook on medium heat, stirring to prevent burning, until heated through. Serve hot with tortilla chips.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Mexican
Collection: Fiesta Time!