Chili con queso is a staple in Texas cuisine and literally translates to “peppers with cheese.” Most queso recipes call for Velveeta, perhaps the most unpretentious cheese there ever was. Melt the cheese with milk and some veggies and you’ve got yourself a delicious dip to be served with tortilla chips or fresh-cut veggies.
- 1 Pound Velveeta, cubed
- 1/4 Cup milk (whole milk will make this super creamy, but you can substitute 2 percent or 1 percent)
- 3 Tablespoons chopped celery
- 3 Tablespoons chopped green bell pepper
- 3 Tablespoons pico de gallo
Using a double boiler over simmering water, add the Velveeta and milk to the top pot of the boiler.
Gently stir together until the cheese is melted.
Remove the cheese mixture from the heat and stir in the celery, pepper and pico de gallo.
Makes 4 cups of queso.