Chili con Queso

My failsafe cheese dip is as follows:

2lb brick of regular Velveeta: no substitutions

2 cans of undrained Rotel diced tomatoes with green chiles, original…they offer hotter versions

1 can jalapeño bean dip

Cut cheese into squares of more or less equal size. I stand my cheese brick on end after unwrapping it, and slice down into quarters, then take each quarter and whittle chunks off into a large microwaveable bowl.

Pour in your two cans of Rotel

Add your bean dip

Mix coarsely and put in microwave for 7 minutes.

Stir for several minutes, melting the larger chunks.

Microwave for three more minutes.

Stir until chunks are melted.

Stir, stir, stir is the best way to melt the cheese chunks.

It will try to “skim up” on you as it cools. Leave it on the counter and just stir it once in a while. The “skim” is the cheese on top cooling before the rest. Just stir it back in.

You can brown a pound of pork sausage and add it after the dip is prepared and warm.

Browned ground turkey with cumin could instead be a meaty addition.

I have used both. I prefer the basic recipe above.

You can use a crock pot, but it will take hours.

You can also do it on the stove top, but it cannot be unattended or it can burn.

I have also been known to add a couple of tablespoons of Wolf brand chili; no beans in my personal queso bowl.

I also like to add (if available) my homemade pico de gallo in my personal queso bowl.

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1 Response to Chili con Queso

  1. Pingback: More Tacos | Recipes From X's Kitchen

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