Quick Chili Con Queso

August 31, 2016

One of my favorite snack recipes, easy to make, so delish & addictive! Double, triple or quadruple the recipe to feed a crowd. If you want to serve it family style & keep it warm on the table, use an electric fondue pot, if you have one & set it to the lowest heat setting.

Serves 3 to 4

Ingredients

1/2 cup organic milk (may need more see Tip# 1)

16 oz Velveeta original (cheese), cut into 1/2" cubes

1/3 cup La Victoria Green Salsa Jalapeña extra hot (or use whatever brand & heat you desire)

1/2 cup coarsely chopped organic tomato

Fresh ground black pepper, 3 peppermill turns or to your taste

Organic corn tortilla chips for serving

Directions

1 Prepped ingredients.

2 Place milk, cheese & salsa in a 2 quart saucepan. Heat uncovered on med to med-low heat, stirring occasionally, about 6 to 8 minutes till cheese begins to melt.

3 Add tomato & black pepper. Stir almost constantly till cheese is completely melted.

4 Lower heat to warm & heat uncovered about 20 minutes, stirring now & then, till tomatoes cook down a bit & it begins to thicken (see Tip# 1).

5 Serve hot with tortilla chips for dipping.

Tips & Suggestions

1 Too thick? Add a little more milk sparingly till it's the consistency you like.

2 If it's too spicy or not spicy enough, adjust the amount of green salsa to your taste.

3 At step 4; if there's some leftover in the saucepan, cover it, let cool to room temp... then refrigerate to reheat in the next day or 2. When you reheat (on warm), you may need to add more milk sparingly to thin out a bit.

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