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no velveeta chile con queso

(1)
roaming avatar
Blue Ribbon Recipe by
Sasha Kamen
@roaming
Dallas, TX

A mild, creamy queso that does not use Velveeta. I recommend that you grate the cheese yourself. If you buy the already grated cheese, the powder additive may result in a less-than-perfect result. If you like more heat, stir in several drops of Tabasco to taste at the end. Oh, and pass me a spoon, will you?

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Blue Ribbon Recipe

This chile con queso has a nice amount of peppers - just enough for a little kick. Flour and evaporated milk are used to thicken the dip instead of Velveeta. When incorporated with the Colby and Monterey Jack cheese, this queso becomes thick and creamy. Great for snacking, this recipe will feed a crowd.

— The Test Kitchen @kitchencrew
(1)
yield 8 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For no velveeta chile con queso

  • 1/2 c
    yellow onion, chopped fine
  • 2
    serrano chiles, diced small
  • 1
    jalapeno pepper, diced small
  • 12 oz
    grated Colby cheese
  • 12 oz
    grated Monterey Jack cheese
  • 2 Tbsp
    unsalted butter
  • 2 clove
    garlic, minced
  • 2 Tbsp
    all-purpose flour
  • 2 can
    evaporated milk (12 oz each)
  • 1/2 c
    fresh cilantro, chopped
  • 1 can
    diced tomatoes, well drained (14.5 oz)

How To Make no velveeta chile con queso

  • Prep all of your veggies, cilantro, and cheese. Chop the onion. Seed and dice the jalapeno pepper and serrano chiles. Grate cheese if you're grating your own.
    1
    Prep all of your veggies, cilantro, and cheese. Chop the onion. Seed and dice the jalapeno pepper and serrano chiles. Grate cheese if you're grating your own.

    NOTE: You may wish to wear gloves to protect your skin from the capsaicin inside the peppers. If not using gloves, wash your hands immediately with soap and water to remove any trace of capsaicin.
  • Melt the butter and add onions and peppers.
    2
    Melt the butter in a medium saucepan over medium-low heat. Add the onion, serrano chiles, and jalapeno. Cook until the onions are translucent.
  • Add the garlic.
    3
    Add the garlic and cook for another minute.
  • Add the flour to the pan and stir until well blended.
    4
    Add the flour to the pan and stir until well blended. Let it cook for a few minutes.
  • Slowly pour 1 can of milk into the pan while stirring and continue to cook.
    5
    Slowly pour 1 can of milk into the pan while stirring and continue to cook, stirring constantly, until the sauce has thickened.
  • Stir in the cilantro and tomatoes.
    6
    Stir in the cilantro and tomatoes.
  • Reduce the heat and add the cheese.
    7
    Reduce the heat to low. Add the two types of grated cheese a 1/4 cup at a time, stirring after each addition, until it is completely melted. Repeat until all of the cheese has been added. Serve immediately with tortilla chips.
  • Add more milk to thin the consistency as needed.
    8
    The mixture will be thick. You can thin it out by adding a little more milk at a time stirring well before adding more.
  • Serve immediately.
    9
    Serve immediately with tortilla chips.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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