"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chili Con Queso Recipe

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This recipe for Chili Con Queso, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Nelson
Added: Thursday, September 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 – 28-oz can whole tomatoes, mashed and fully drained.
3 – jalapeño peppers, diced.
1 Tbsp.. Mexican Oregano
2 – 11-oz cans Cheddar Cheese soup
1 lb. Velveeta, cut in ½ inch cubes
1 cup scallions, chopped (including greens)

Directions:
Directions:
Over medium heat in a large saucepan, heat the tomatoes, jalapeños, and oregano until fragrant and dry (about 5 minutes). Add the Cheddar Cheese soup and Velveeta and stir constantly until the cheese is melted (about 15 minutes). Stir in the scallions and top with a sprinkling of Cumin seeds and serve with tortilla chips. That’s all there is too it. Of course you can elaborate the time spent and the secret ingredients.

Number Of Servings:
Number Of Servings:
Enough for a Crowd
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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