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Chile con Queso




Source of Recipe


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List of Ingredients




16 ounces Velveeta
3/4 cup milk
1 green Anaheim pepper, seeded and diced (about 1/2 cup)
1/4 cup diced white onion
1 jalapeno pepper, seeded and diced
2 teaspoons minced cilantro
juice of 1 lime
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
pinch of salt
pinch of dried thyme
2 medium tomatoes, seeded and diced (about 2/3 cup)
tortilla chips for dipping




Recipe



1. Combine Velveeta and milk in a medium saucepan over medium/low heat. Stir often as cheese melts so as not to burn it.
2. When cheese is melted add the remaining ingredients, but not the tomatoes. Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning. Stir in tomatoes and remove queso from heat.
3. Pour into a serving dish and serve with tortilla chips for dipping. Makes about 2 cups.