Chili Con Queso

2
Sue Stone

By
@Bayhill

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

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


Rating:

★★★★★ 3 votes

Comments:
Serves:
Approx. 2-1/2 quarts
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

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)

How to Make Chili Con Queso

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.

Printable Recipe Card

About Chili Con Queso

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




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