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I got this recipe from my husband’s Aunt and I have no idea where she got it, but it is so easy and tasty. It’s always a big hit at parties. I made a few changes to the recipe that I was given to make it quicker and easier.
The addition of spices and other cheeses really take the traditional Velveeta and Rotel to a new level!
The Best Chile con Queso
1 lb Velveeta cheese, cubed
1/2 lb colby cheese, grated
1/2 teaspoon garlic powder
2 (4 ounce) cans diced green chilies
2 tablespoons salsa
1 (10 ounce) can evaporated milk
Add all ingredients to a slow cooker. Cook on high and stir frequently until melted and combined. 1-2 hours depending on your slow cooker’s power. Maintain on low setting to keep cheese melted and party friendly. Serve with tortilla chips and your other favorite nacho toppings.
**This can also be made on the stove top, by melting 2 tbls of shortening and melting the cheese. Add remaining ingredients. Cook on low for a few minutes. Mixture will thicken upon standing.
I used to eat a version of this for breakfast with my college roommate! Should I be blushing right now? We used ro-tel tomatoes w/ green chiles. I’ll have to try this one, though, b/c I love green chiles. Ours didn’t have evap milk either. I imagine that gives a nice, silky texture. Thanks for the memories!
Michelle recently posted..IHCC- Arrivederci Giada!
LOVE queso dip! This looks great, thanks!
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This is almost like my infamous Queso, but I use cream of mushroom soup and no salsa. And in New Mexico it is a sin to use canned chile.
I love Queso though..ugh, I need to go buy some Velveeta!
So weird, I just made this last night!!
Almost exactly the same way. 