Chili Con Queso
Blue Ribbon Recipe
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. The Test Kitchen
1 mediumonion, chopped
2 Tbspvegetable oil
2 can(s)diced tomatoes, undrained (14.5 oz. each)
1 can(s)evaporated milk (5 oz.)
8 ozVelveeta cheese
2 cmild cheddar cheese, shredded
1 can(s)diced green chilies, drained (4 oz.)
1 can(s)diced jalapeno peppers, drained (to taste)
1/2 tspgarlic powder (to taste)
How to Make Chili Con Queso
- In a large saucepan, heat vegetable oil over med-high heat. Add onion and cook until limp; add tomatoes with juice.
- 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.
- Cut Velveeta cheese into small chunks; add to tomato mixture. Gradually add cheddar cheese, stirring until all cheese is melted.
- 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.