Smoky Chili Con Queso Sauce
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Smoky Chili Con Queso Sauce
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This Smoky Chili Con Queso Sauce makes for some mean cheese nachos, or if you prefer, just grab a bowl and start dipping anything you have on hand.Yield: 4 1/2 cups
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Ingredients
- 1.5 lb Velveeta cheese (2% milk)
- .5 lb (8 oz) cream cheese
- ¼ c milk
- 1 1/2 (14.5 oz) cans tomato un-drained, diced
- 1 (4 oz) can green chili drained
- 1/2 onion minced, small
- 1 tsp yellow mustard prepared
- 1 ½ tsp paprika
- ½ tsp garlic
- ¼ tsp Worcestershire sauce
- ¼ tsp red pepper flakes (more if you like your queso spicier)
- ¼ tsp black pepper ground
Instructions
- Mix all ingredients together in a large sauce pan. Heat over medium-low heat until cheese melts, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
- Queso is best served warm.
Notes
- If serving the dip over an extended period of time keep warm in a small slow cooker on low heat. Check and stir occasionally to be sure it is not getting so hot that it sticks or burns.
- This recipe from March 2013 was updated February 2017. We made a few tweaks to make the queso even better. Enjoy!
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