Chile con Queso (scratch)

I have finally come up with a recipe that I am willing to leave Velveeta behind for!  It still needs a bit of tweaking, but it is close enough now to share.  This produces a creamy, smooth, thick sauce, just like you get by melting Velveeta, with no graininess and no lumps!

  • 2 egg yolks
  • 2 tablespoons arrowroot powder
  • 2 tablespoons milk
  • 1 cup milk
  • 1 cup cream
  • 16 oz shredded cheddar cheese
  • 1 10-oz can diced tomatoes with green chiles
  • 2 4-oz cans chopped green chiles
  • garlic powder
  • cumin
  • onion powder

Start with the thickening agent: Whisk together the egg yolks, arrowroot powder, and 2 tablespoons milk in a small bowl or measuring cup.

Heat the milk and cream together in a pot over medium heat until they are steaming, but not until boiling.  Whisk in the thickening agent, then continue to cook and stir until the mixture gets nice and thick, like custard.  Add the cheese to the pot a handful at a time, stirring constantly, and continue to cook and stir until the cheese is completely incorporated.  Add the tomatoes and green chilis and stir.  Finally add a dash or two or each of the spices, to taste.

Serve warm with chips. Yum!

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