Chile con Queso

Name: Chile con Queso
Yield: Serves 16 (Makes 4 cups)
Cuisine: Southwest (Tex-Mex)
Ingredients: 8 ounces, Monterey Jack cheese, shredded (2 cups), room temperature; 4 ounces, Colby cheese, shredded (1 cup), room temperature; 2 tablespoons, vegetable oil; 1 , onion, chopped fine; 1 tablespoon minced, canned chipotle chile in adobo sauce; 2 , garlic cloves, minced; 1 (10-ounce) can, Ro-Tel Original Diced Tomatoes & Green Chilies, drained; 1 (12-ounce) can, evaporated milk; 2 tablespoons, water

26 comments

Appears in Cook's Country June/July 2012

We refused to choose between great texture and great taste.

SERVES16 (Makes 4 cups)

TIME45 minutes

WHY THIS RECIPE WORKS

The Tex-Mex version of chile con queso is an irresistibly creamy dip for chips. The most widespread method is to add Ro-tel diced tomatoes and chiles to Velveeta, microwave, and stir. For a dip that was similarly smooth and simple to make w...

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