Chile con Queso

From Cook's Country | June/July 2012

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 without the plasticky flavor and waxy texture, we nixed… read more

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 without the plasticky flavor and waxy texture, we nixed roux-based sauces in favor of evaporated milk, which has stabilizers built-in. Colby and Monterey Jack cheeses gave us a smooth-melting base. Adding a little vegetable oil kept it dippable even after cooling down, and fortifying the canned tomatoes with onion, garlic, and chipotles in adobo added complexity and heat.

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Makes 4 cups

You can substitute 3/4 cup of canned diced tomatoes (drained) and 1 tablespoon of chopped canned green chiles for the Ro-tel Tomatoes.

Ingredients

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