Chili Con Queso
📜 Collection: LouiseCollection | ✍️ Attribution: Unknown | 📂 Category: Sauces A classic, creamy Chili Con Queso featuring melted cheese and sautéed aromatics. Perfect for parties and gatherings when served warm with crunchy tortilla chips.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 8–10 Servings |
🔪 Key Equipment
- Chef’s knife
- Cutting board
- Skillet
- Double boiler
- Whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 medium | Onion | finely chopped |
| 2 cloves | Garlic | minced |
| 1/2 cup | Chili | green chilies or jalapeños, finely chopped |
| 1 tbsp | Oil | for sautéing |
| 2 pounds | Velveeta | cubed |
| 1 can | Evaporated Milk | standard size |
Instructions
Step 1: Prepare Aromatics
- Finely chop the onion, garlic, and chili.
- Heat the oil in a skillet over medium heat and sauté the onion, garlic, and chili until softened and fragrant.
Step 2: Melt the Cheese
- In a double boiler or heavy-bottomed saucepan, combine the 2 pounds Velveeta and 1 can evaporated milk.
- Stir continuously over low heat until the Velveeta is completely melted and the mixture is smooth and velvety.
Step 3: Combine and Serve
- Fold the sautéed onion, garlic, and chili mixture into the cheese base.
- Serve warm immediately with tortilla chips.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of milk if the consistency becomes too thick.
Original Recipe Scan
