Chile con Queso
We refused to choose between great texture and great taste.
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 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.