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.