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. We 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. This is an easy to make dip everyone will enjoy. 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.