Chile con Queso

By lorik

You can substitute 3/4 cup of canned diced tomatoes (drained) and 1 tablespoon of chopped canned green chiles for the Ro-tel Tomatoes.

Ingredients

• Crockpot Variation:
• 8 ounces Monterey Jack cheese, shredded (2 cups), room temperature
• 4 ounces Colby cheese, shredded (1 cup), room temperature
• 2 tablespoons vegetable oil
• 1 onion, chopped fine
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 2 garlic cloves, minced
• 1 (10-ounce) can Ro-tel Diced Tomatoes & Green Chilies, drained
• 1 (12-ounce) can evaporated milk
• 2 tablespoons water
• Salt and pepper
• For Queso Blanco substitute 2 pounds of white American cheese from the deli for the Monterey Jack and Colby
• 16 oz. Velveeta Cheese
• 1 cup milk (preferably Half & Half if you have it)
• 1/2 teaspoon ground cayenne pepper
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 15-oz can no-bean chili
• 3 teaspoons chili powder
• 2 teaspoons cumin
• juice of 1 lime juice (about 1 tablespoon)
• tortilla chips, for serving

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Place Monterey Jack, Colby, and 1 tablespoon oil in blender; set aside. Heat remaining 1 tablespoon oil in medium saucepan over medium-high heat until shimmering. Add onion and cook until golden brown, about 5 minutes. Stir in chipotle and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until hot, about 2 minutes. Transfer to serving bowl.

2. Add evaporated milk and water to now-empty pot and bring to boil. Pour hot milk over cheese in blender, cover, and process until smooth, about 30 seconds. Pour cheese into serving bowl with tomato mixture and stir. Season with salt and pepper to taste. Let sit for 10 minutes to thicken slightly. (To rewarm cooled queso, microwave in 20-second bursts, stirring at each interval, until melted.) Serve with tortilla chips.

Crockpot Variation:
Cut velveeta cheese into cubes. (optional. If you don't, it will just take a little longer to melt, no biggie) Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.

Stir until everything comes together. Cook on low for 30 minutes - 1 hour (As much time as you have before serving)

Serve with tortilla chips. Enjoy!