Chile con Queso

By DIANETHORNTON

Ingredients

• A pad of butter
• One or two diced onions
• 2 cloves chopped garlic
• A small can of hot chile or jalapeños
• A small can of peeled tomatoes
• A large can of evaporated milk, unsweetened
• A pound of Velveeta

Preparation

Step 1

Melt the butter on medium heat in a sauce pan, add the onions and garlic, cook for a couple of minutes. Add the chile, tomatoes, and Velveeta. You’ll want to cut the cheese into small pieces so that it melts more easily. Add the evaporated milk.

As the cheese melts, stir the ingredients together. The mixture might be soupy at first, but don’t worry—it will thicken as it cools. Don’t let the mixture boil or the cheese might curdle. If making in a crock pot, make sure you keep it on low.

Once the Velveeta is melted and the ingredients blended, the chile con queso is ready. Serve in bowls as a hot dip with tortilla chips. You can also use it to make nachos.

This recipe makes enough for a large party.