Chevys® Chile Con Queso
16-ounce box Velveeta
3/4 cup whole milk
1 green Anaheim pepper, seeded and diced (about 1/2 cup)
1/4 cup diced white onion
1 jalapeno pepper, seeded and diced
2 teaspoons minced cilantro
juice of 1 lime
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper (freshly ground is best)
pinch of salt
pinch of dried thyme
2 medium tomatoes, seeded and diced (about 2/3 cup)
Garnish
1/4 cup ranchero cheese, crumbled
tortilla chips for dipping
- Combine Velveeta and milk in a medium saucepan over medium-low heat. Stir frequently as cheese melts so that it does not burn…
- When 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 tomatoes and remove queso from heat.
- Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping.
Makes about 2 cups.
Tidbits
Ranchero cheese is a crumbly Mexican cheese that can be found near the cream cheese in your supermarket.