Jalapeno Cheese Dip (Chili Con Queso)

By á-5623

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.

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.

Details

Servings 1
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

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.