Chile con Queso (Velveeta version)

Or just “queso,” as we usually call it.  This is the last version of this recipe before I left Velveeta behind, heavily tweaked from your standard Texas potluck queso to try and duplicate the queso at Chuy’s, which I consider the gold standard of good queso. Serve with lots and lots of nice, salty tortilla chips

  • 2 lbs Velveeta*
  • 1 10-oz. can diced tomatoes with green chilis, undrained
  • 8 oz. (2 4-oz. cans) diced green chilis, undrained
  • garlic powder
  • onion powder
  • cumin
  • 2-4 Tbsp milk

Dice the Velveeta as small as you can stand, so that it will melt faster.  Dump it in a big bowl and add the tomatoes and chilis.  Use your judgement on the spices; I use a few dashes of each, more garlic than the onion and cumin.  Again, use your judgement on the milk; I like my queso to be thin enough that it is still a little runny when you refrigerate the leftovers.

Throw it in the microwave or on the stove and cook, stirring frequently, until the cheese is completely melted.  Serve to the hungry masses.

*Out of respect to my organic and non-processed preferences in other areas, every few years I try to find a way to make this without using Velveeta.  I have yet to accomplish this feat.  When I do, I will let you know.

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