Chile con Queso

A proven crowd pleaser – served with crispy tortilla chips

This rich, fondue like dish originated in the Mexican state of Chihuahua, but has stormed across the border to become a restaurant and party-time staple, especially in the Southwest.

A word about how this specific recipe came to be… Angela grew up on a pretty bland Velveeta-based version of queso dip and has never had any will power when confronted with this little pot of nostalgia. She has since modified her queso recipe by adding fresh tomatoes and green chilies and higher quality cheeses and has been making this new version of queso a few times a year. Each time she makes minor adjustments, and it’s been interesting to see how her queso has evolved from the very simple Midwestern version toward the more sophisticated and flavorful Mexican style. It is now pretty solidly a chili con queso that would draw no criticism in any dusty border town, but vestiges of the original Kansas recipe remain, namely a brick of Velveeta. It just melts so nicely! (You can take the girl out of Kansas, but you can’t take the Kansas out of the girl.)

Ingredients:

· 2 tablespoons oil

· 4 cloves garlic

· 1 onion, diced

· 1 cup roasted green chilies, peeled, seeded and diced

· 1 cup milk or half-and-half

· 1 cup tomato, diced

· 1 box Velveeta

· 1/2 pound shredded Mexican melting cheese such as Asadero

· 1/2 pound sharp cheddar, shredded

Directions:

1. In a medium-large sauce pan or Dutch oven, sauté onion in oil over medium heat until soft and translucent.

2. Add garlic, chile and milk and stir.

3. Bring just short of a boil, and then simmer for 15 minutes, stirring occasionally.

4. Add tomatoes and cheeses and heat just to melting, stirring constantly.

5. Add to a crock pot, heated fondue pot, or just serve in the hot saucepan/Dutch oven.

6. Serve hot with fresh tortilla chips.