CHILI CON QUESO

By Lynnab3

FYI - This makes a large pot of queso (about 6 quarts) - Enough to feed 40+ people. Please cut back to whatever amount you need - use this recipe as a guide and embellish - as this can be adapted and still taste great and unique.

Ingredients

• 1/2 CUP BUTTER
• 3 TBS GRANULATED GARLIC
• 4 MEDIUM TO LARGE ONIONS (DICED)
• 2 TOMATOES (DICED)
• 12 OZ SLICED JALAPENOS (DICED/MINCED) - RESERVE JAP JUICE
• 3 - 32OZ BLOCKS OF VELVEETA
• 16 OZ SOUR CREAM
• CAYENNE PEPPER - TO TASTE

Preparation

Step 1

Use a double boiler on med high heat (or use a medium to large pot on low heat - to cook diced items first and then transfer to crock pot later). Melt butter. Add granulated garlic and diced onions. Allow onions to cook to become somewhat transparent. Stir in tomatoes and jalapenos. Cook until warm.

If there is a lot of liquid in the bottom, continue to cook until slightly evaporated - it should have close to the consistency of a medium thick soup. Transfer to a crock pot on medium or low - or continue in double boiler.

Add Velveeta. I cut up the Velveeta so that it melts quicker. Stir occasionally. Allow the Velveeta to melt completely. Do not allow the heat to get so hot that it scorches the queso.

After the Queso is smooth and creamy and all Velveeta is melted, fold in sour cream and stir until it is incorporated into queso.

Add cayenne pepper and jalapeno juice to add a little kick if you desire.

Allow this to warm a bit and then serve with your favorite chips. I cook my own flour chips; just cut a stack of flour tortillas into triangles. Drop triangles into a fryer heated to 350 degrees. Use metal tongs to stir triangle chips so they don't stick together as they cook. Allow them to get a nice tan color to them and to become crispy before pulling them out of the fryer. Some flour torts work better than others. You might have to see what works best in your area. I get Mission style here. Aztec torts cook to fast and get a burnt taste to them - not what we are going for here. Allow the chips to cool before serving with queso. Chips can be made days before.