Jalapeno Cheese Dip (Chili Con Queso)

This recipe was given to me by my aunt about 40 years ago. She had received it from a chef at the best Mexican restaurant in the city at the time. Needless to say, the recipe makes a lot of cheese dip. My family makes the whole recipe and freezes it. The amount of Jalapeno peppers and pepper juice can be increased or decreased to suit personal taste.
Jalapeno Cheese Dip (Chili Con Queso)
Jalapeno Cheese Dip (Chili Con Queso)

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

0.8

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

0.8

servings

Ingredients

  • 2 1/2

    sticks of margarine (1 1/4 Cups)

  • 20

    Tbsp. flour

  • 5

    tsp. paprika

  • 1 1/4

    tsp. dry mustard

  • 2 1/2

    tsp. chili powder

  • 5

    Tbsp. ketchup

  • 3

    Jalapeno peppers (from a jar or can)

  • 5

    tsp jalapeno pepper juice

  • 2

    Tbsp. cumin seeds

  • 1/4

    tsp. garlic (grated or powder)

  • 2

    lbs. velveeta cheese

  • 1/2

    gal. milk.

Directions

Cook margarine and flour on medium low heat for about 3 minutes to make a roux. Add the rest of the ingredients and cook on low for about 30 minutes until the cheese dip has thickened. Stir frequently.

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