Chile con Queso
Warm, melty Tex-Mex cheese dip with green chiles — the unofficial dip of Texas.
Ingredients
- 1 tbsp butter
- 1/2 onion, finely diced
- 1 jalapeño, minced
- 2 garlic cloves, minced
- 1 (10-oz) can Rotel tomatoes with green chiles, drained
- 1 lb American cheese or Velveeta, cubed (or half white American, half Monterey Jack)
- 1/2 cup milk or cream
- Tortilla chips, for serving
Method
- Melt the butter; soften the onion, jalapeño, and garlic.
- Add the Rotel and warm through.
- Reduce the heat to low and stir in the cheese and milk until smooth and fully melted.
- Keep warm and serve with tortilla chips.
Keep it warm in a slow cooker for parties — it firms up as it cools.