Time: 10 min.
Complexity: easily
Servings: 12

The gooey, velvety chili con queso dip (or simply queso) is one of the most popular appetizers for sports night. It's made with three types of cheese: processed cheese, Monterey Jack, and cheddar. Serve with tortilla chips or any other dipping snack, like crackers or fresh vegetables.

Ingredients:

• 280 g processed cheese, diced, such as Velveeta
• 110 g Monterey Jack cheese, coarsely grated
• 60 g sharp cheddar, coarsely chopped
• 1 can (280g) diced tomatoes and green chilies
• Tortilla chips for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Monterey Jack cheese, processed cheese, cheese sauce, chili pepper, tortilla chips

We recommend

Preparation:

Step 1
• Place the processed cheese, Monterey Jack, Cheddar, and canned tomatoes (with their juices) in a medium saucepan or 10-inch cast iron skillet and reduce heat to medium.
Step 2
• Cook, stirring frequently with a spatula, until all the cheese has melted and the sauce is smooth, about 5 minutes. Serve immediately with tortilla chips.
  
  Submission Guidelines:
  
  To reheat, place the queso on the stovetop and reduce the heat to low. Stir until the sauce is melted and smooth, about 2 minutes.
  
  You can make this sauce in a medium saucepan or a 10-inch cast iron skillet, but cast iron retains heat better and will keep the queso warm longer.
  
  To add some spice to the queso, use hot diced tomatoes and a green chili pepper, such as RoTel Hot.
  
  Processed cheese is essential for the consistency of this sauce. Don't substitute it with other cheeses that may separate.

Votes: 1