Chile Con Queso

Name: Chile Con Queso
Ingredients: 1 16 oz. Velveeta; 3/4 c. whole milk; 1 green Anaheim pepper, seeded and diced, about 1 1/2 cup; 1/4 c. diced white onion; 1 jalapeno pepper, seeded and diced; 2 tsp. minced cilantro; juice of 1 lime; 1/4 tsp. dried oregano; 1/4 tsp. ground black pepper, freshly ground is best; pinch of salt; pinch of dried thyme; 2 medium tomatoes, seeded and diced, about 2/3 cup; 1/4 c. ranchero cheese, crumbled; tortilla chips

14 ingredients

8 steps

Ingredients

1 16 oz. Velveeta
3/4 c. whole milk
1 green Anaheim pepper, seeded and diced, about 1 1/2 cup
1/4 c. diced white onion
1 jalapeno pepper, seeded and diced
2 tsp. minced cilantro
juice of 1 lime
1/4 tsp. dried oregano
1/4 tsp. ground black pepper, freshly ground is best
pinch of salt
pinch of dried thyme
2 medium tomatoes, seeded and diced, about 2/3 cup
1/4 c. ranchero cheese, crumbled
tortilla chips

Directions

1

Combine Velveeta and milk in a medium saucepan over medium/low heat.
2

Stir often as cheese melts.
3

Be careful not to burn it.
4

When cheese is melted, add the remaining ingredients, but not the tomatoes.
5

Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning.
6

Stir in tomatoes and remove queso from heat.
7

Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping.
8

Makes about 2 cups.