Chile Con Queso

By NicoleS

Ingredients

• Topping:
• 10 oz. can diced tomatoes and green chiles (Rotel)
• 2 tbsp. lager-style beer (Corona)
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 finely chopped garlic clove
• 1 lb. diced Velveeta cheese
• 1/4 cup greated monterey jack cheese
• 1/4 cup sliced scallions
• 1/4 cup chopped cilantro
• 1 plum tomato, seeded and chopped
• 1 jalapeno, seeded and finely chopped
• 1/2 lime, juiced
• Tortilla chips

Details

Servings 4

Preparation

Step 1

In a 2-qt. saucepan, stir together canned tomatoes and green chiles, beer, cumin, chili powder, salt, pepper, and garlic. Bring to a boil over medium-high heat. Reduce heat to low and simmer until most of the liquid has evaporated, about 5 minutes. Add 1 lb. diced Velveeta cheese and whisk until melted. Transfer dip to a serving bowl and top with grated jack cheese, scallions, cilantro, tomato, and jalepeno. Squeeze the juice of 1/2 lime over the top. Serve with tortilla chips.