Lately i’ve become interested in Chilli Con Queso.
Don’t ask me why, it just happened.
I’ve seen a few online but none really grab me and make me think they are “the one”.
So come one and come all to give me your Chilli Con Queso recipes, link to one online, or even comment on each others and the ones you find online.
My theory here is that while i have a recipe i’m mostly happy with, i feel i can only gain from asking.
(I got in to the habit of making a LOT of Ham & Cheese sandwiches before i thought “screw it, it’s simple, do a google and see what else is out there”, before i discovered the beauty of mustard on them)
Nothing outstanding here, but it’ll do. I take one of those smaller blocks of velveeta cheese and cut it into cubes. I open and drain a can of Ro-tel (diced tomatoes and green chilis). Then I combine the two and melt them in a double boiler. Voila! Chili con queso! Sometimes we had hot sauce or extra peppers to make it spicier. Enjoy!
Mine is similar, but I like a runny queso, so I don’t drain the Ro-tel. (I will say that I will often buy the store brands of things, but Ro-tel is better than store versions.) I will add a little lime juice (or get the Ro-tel that has some lime in it.)
The next ingredient is questionable for some people. I like cilantro–I know some people think it tastes gross and soapy, but I enjoy it. I’ll dice some up and throw it in there.
I microwave it and Yummy time! (I usually make enough that it lasts more than one day, and the cilantro flavor gets better over time.)
Large can evaporated (but not sweetened) milk
Large loaf velveeta
Jalapenos, washed and sliced (leave out seeds if you don’t like hot…boil ‘em if you REALLY don’t like hot)
Yellow onion, peeled and diced
Couple o’ tomatoes sliced or some sundried
Oil
Get a couple of Tb of oil hot, cook onions and jalapenos till about half caramelized. Add tomatoes, cook till liquid is gone.
Melt velveeta and about 3/4 of the can of milk, mix well. Stir in onions, peppers, tomatoes.
The 1/4 can of milk is saved back so you can thin it when reheating.
One large jar Cheez-Whiz, one large can Nalley’s extra hot chili with beans and meat. Glorp both out into a microwave-safe bowl, heat through on high, stirring to combine halfway through. Serve for SuperBowl with tortilla chips.
This is the only way I will have anything to do with Cheez-Whiz.