Chile Con Queso, which translates to “chile peppers with cheese” is a spicy cheesy appetizer that is served warm with French bread or Fritos. It is made with a mixture of Velveeta and sharp cheddar cheese. I don’t use Velveeta very often. In fact this is the only recipe I have that calls for it, but my husband has fond memories of it from when he was a kid. His mom used it to make grilled cheese sandwiches and macaroni and cheese. It’s very smooth when it melts which is why it works great for this dip.
I’ve had this recipe for a long time. I think one of my roommates in college gave it to me, but it wasn’t really very spicy when I got it. I added cayenne pepper, garlic powder, dried cilantro and some salt and pepper, and those additions made a big difference. Serve this at your next party, and get ready for compliments!
Recipe by: Origin Unknown/Adapted by Winner Dinners
Makes an appetizer for about 15
1-1/2 pounds Velveeta cheese, sliced
1/2 pound sharp cheddar cheese, grated
1 cup onion, chopped
1 15-oz. can chopped tomatoes
1 7-oz. can chopped green chiles
4 cloves garlic, minced
1 teaspoon dried cilantro
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper (depending on how hot you like it)
1/4 teaspoon black pepper
1/4 teaspoon salt
Fritos and/or cubed French bread
This dish is best made in a fondue pot because it will allow you to keep it warm while you are serving it, but if you don’t have one, you can just use a pot on your stove and then transfer it to a serving bowl.
Combine all of the ingredients except the Fritos. Melt the cheese mixture SLOWLY in a fondue pot for about 15 minutes. Don’t turn the heat on too high or the Velveeta will burn. Serve warm with Fritos and/or French bread.