Chile con Queso

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.

chili-con-queso.jpg
Figure 1: Big ol' bowl of queso with various vessels for transporting it to your mouth.

Ingredients

  1. Butter; as-needed
  2. Whole Milk; as-needed
  3. Onion (large, diced); 1
  4. Jalapeño pepper (diced); 2
  5. Pepper Jack Cheese (shredded); 0.25 lb
  6. Velveeta (1" cubes); 1 lb
  7. Ro★Tel (original); 1 can

Equipment

  • Knife (any)
  • Chopping board
  • Braiser or deep frying pan

Steps

  1. Melt butter in a pan and sauté the onion and jalapeño.
  2. Add the Ro*Tel, scraping up any fond that accumulated.
  3. Add the pepper jack cheese, followed by the Velveeta.
  4. Thin the sauce out to your desired consistency with whole milk.

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