Chile con queso (which I often just call "queso") is a creamy cheese sauce with tomatoes and peppers. The American way to make it is using Ro★Tel and Velveeta. It's always very popular as part of a spread when I have people over – very good on pretzel sticks. And it's a key component in my signature tacos.
Figure 1: Big ol' bowl of queso with various vessels for transporting it to your mouth.
Ingredients
Butter; as-needed
Whole Milk; as-needed
Onion (large, diced); 1
Jalapeño pepper (diced); 2
Pepper Jack Cheese (shredded); 0.25 lb
Velveeta (1" cubes); 1 lb
Ro★Tel (original); 1 can
Equipment
Knife (any)
Chopping board
Braiser or deep frying pan
Steps
Melt butter in a pan and sauté the onion and jalapeño.
Add the Ro*Tel, scraping up any fond that accumulated.
Add the pepper jack cheese, followed by the Velveeta.
Thin the sauce out to your desired consistency with whole milk.
