Chile Con Queso/Rotel Dip
Source of Recipe
helipadapp
Recipe Introduction
As someone who has spent most of his life in west Texas and New Mexico, I cannot let this thread pass without mention of the canonical chile con queso of the area:
List of Ingredients
1 lb. Velveeta
1 can Ro-Tel
1 teaspoon ground cuminRecipe
It is vitally important that you not try to fancy up this recipe. No fresh tomatoes and chiles. No homemade salsa. For godsakes, no cheese that you would eat by itself. Velveeta, Ro-Tel, ground cumin. That's it.
*Love it, love it, love it - there is nothing better. And agreed you cannot 'fancy it up' - it must be Rotel. (We never even used cumin growing up, it was just 1 large block of Velveeta and a can or Rotel, but I have since added cumin.) For me, the must use chip with this dip are Fritos, the large size or scoops. The taste combination is sublime.
The one variation I at times like - for which Barmy might scold me - is to cook a skillet of taco meat and mix it in. That is also terrific. But I do the standard version 95 % of the time.
Barmy, I am curious, what do you call it? Where I am from originally on the Gulf Coast of Texas near Louisiana, all you had to say was ‘I’m going to make some Rotel’ and everyone knew what you meant. If people said they were going to make ‘queso’, it was pretty much assumed this is what you would make. And, of course, everyone would be thrilled.
*Oh, we definitely just called it queso, though I've heard of people calling it Rotel. (Though I'm from the panhandle myself, I have people on the coast, mostly near Corpus; I don't remember if they're the ones I've heard use that term, though.) I am certainly familiar with the taco meat variation, but I consider that more substantial than just a dip, you know? Actually, that's a swell enchilada filling as well if you're going for more of the San Angelo Truck Stop style of enchiladas. Try it!
And yeah, though tortilla chips are more standard, I too prefer Fritos with my queso. The more substantial chip goes well with the thickness of the dip.
*I sometimes add a can of refried beans to the Velveeta-Rotel mix. I've never done cumin, but I'll try it next time. Definitely a classic.
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