Chili's Chili con Queso
- Yield:2 cups.
- Time:27 mins show details
This top secret clone of the cheesy appetizer from this 107-unit Mexican food chain is perfect to whip out for your festive
fiestas. This recipe will make enough of the spicy cheese concoction for plenty of party-time double dipping. The Anaheim
chili has a mild spiciness, so we'll toss a jalapeno in there for extra kick. If you can't find an Anaheim pepper, use any mild
green chilies that are available, as long as you get about 1/2 cup of diced pepper in the mix.
Ingredients
- 16-ounce box Velveeta, diced
- ¾ cupwhole milk
- 1green Anaheim pepper, seeded and diced (about 1/2 cup)
- ¼ cupdiced white onion
- 1jalapeno pepper, seeded and diced
- 2 teaspoonsminced cilantro
- Juice of 1 lime
- ¼ teaspoondried oregano
- ¼ teaspoonground black pepper, freshly ground is best
- 1 pinchof salt
- 1 pinchof dried thyme
- 2medium tomatoes, seeded and diced (about 2/3 cup)
- ¼ cupranchero cheese, crumbled
- Tortilla chips for dipping
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Preparation
- 15 mins
1. Combine Velveeta and milk in a medium saucepan over medium/low heat. Stir often as the cheese melts. Be careful not to burn it.
- 7 mins
2. When the cheese is melted add the remaining ingredients, but not the tomatoes. Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning. Stir in the tomatoes and remove the queso from the heat.
- 5 mins
3. Pour the queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping.
Notes
Ranchero cheese is a crumbly Mexican cheese that can be found near the cream cheese in your supermarket
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