Mexican | Chile con Queso

Posted on July 16, 2017

I usually don't cook with Velveeta cheese. In fact, I haven't had it since high school. But I was putting together a dinner that I wanted to be easy and a crowd pleaser, so I made this as part of it. The menu was: Guacolmole, Roasted Tomato Salsa (store bought), Tortilla Chips (store bought), Short Rib Tacos, and Watermelon Lemonade (store bought).

Yield: a bunch

Ingredients

1 tablespoon vegetable oil / grapeseed oil / olive oil

1/2 yellow onion, chopped

1 teaspoon minced garlic

1 pound Velveeta cheese, cut into 2-inch cubes

1 (7-ounce) can Ortega brand diced green chiles, drained

3/4 cup diced canned tomatoes with juice

1/4 cup drained canned or jarred sliced pickled jalapeño chiles

Tortilla chips, for dipping

 

Method

Combine the oil, onion, and garlic in a saucepan over medium heat and cook until the onion is translucent, about 5 mintues. Add the cheese and stir frequently until melted. Add the green chiles, tomatoes, and picked jalapeños and stir until heated through.

Transfer to a serving bowl and serve warm with tortilla chips for dipping.

 

(Ref. "Chile con queso" recipe, Tacolicious, page 52.)