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no-velveeta chili con queso

roaming avatar
Recipe by
Sasha Kamen
@roaming
Dallas, TX

A mild, creamy queso that does not use Velveeta. I recommend that you do 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?

►
method Stove Top

Ingredients For no-velveeta chili con queso

  • 2 Tbsp
    unsalted butter
  • 1/2 c
    yellow onion, chopped fine
  • 2
    serrano chiles, diced small
  • 1
    jalapeno pepper, diced small
  • 2 clove
    garlic, minced
  • 2 Tbsp
    flour
  • 1 c
    evaporated milk
  • 1/2 c
    fresh cilantro, chopped
  • 1 can
    (15 oz.) diced tomatoes, well drained
  • 12 oz
    colby cheese, grated
  • 12 oz
    monterey jack cheese, grated

How To Make no-velveeta chili con queso

  • 1
    Chop the onion. Seed and dice the jalapeno and serrano peppers. 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.
  • 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 and cook for another minute.
  • 3
    Add the flour to the pan and stir until well blended. Slowly pour the milk into the pan while stirring, and continue to cook, stirring constantly, until the sauce has thickened. Blend in the cilantro and tomatoes.
  • 4
    Reduce the heat to low, and add the grated cheeses a ¼ 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.
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