2
1 rating

Chile Con Queso

I dip, you dip, we dip
chile con queso
Rebecca Fondren Photo/Shutterstock

Rob Walsh, author of "The Texas Cowboy Cookbook," recommends using this dip for tortilla chips, tacos, chalupas or Frito pie. 

This recipe by Rob Walsh appeared in the Chicago Tribune.

Ready in
20 m
5 m
(prepare time)
15 m
(cook time)
6
Servings
314
Calories Per Serving

Notes

Walsh's recipe calls for Velveeta cheese and a can of Rotel tomatoes, a brand of canned tomatoes with green chiles.

Ingredients

  • 1 Pound processed cheese, cut into 1-inch cubes
  • 1 (10-ounce) can tomatoes with green chiles

Directions

Melt the cheese in a slow cooker or double broiler.

Stir in the tomatoes.

Serve warm.