"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chili Con Queso Recipe

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This recipe for Chili Con Queso, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Ballinger
Added: Saturday, December 13, 2008


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)

1/4 cup ranchero cheese, crumbled
Tortilla chips for dipping

1. Combine Velveeta and milk in a medium saucepan over medium/low heat. Stir often as cheese melts. Be careful not to burn it.
2. 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. 
3. Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping.  




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