I love Queso. I like it better than salsa. I think it has more texture, it sticks to the chips better, and tastes better. I have made home made before from Velveeta before which is good in a pinch, but I don’t care for the processed taste. I noticed this Queso recipe from the latest Cooks Country magazine and decided to try it.
This recipe is completely different from the stuff you buy in a jar. By a long shot! It is thick, creamy and you can control the heat to your liking by adjusting the Chipolte Chile amount, and the heat of the canned Rotel tomatoes (they come in mild, regular, and hot among other varieties).
When I made this recipe I used mild Rotel tomatoes and eliminated the Chipolte Chiles. Next time I would probably use the regulat Rotel tomatoes and see how hot it is that way, and then go from there. Its entirely up to your taste.
When blending this in the blender, I had serious concerns that the shredded cheese would not blend together for some reason. I will tell you, I was surprised to see how blended and creamy the mixture was, even after on a short time blended.
This is a delicious dip, made from fresh cheeses.
- 8 ounces Monterey Jack cheese, shredded (2 cups), room temperature
- 4 ounces Colby cheese, shredded (1 cup), room temperature
- 2 tablespoons vegetable oil
- 1 onion, chopped fine
- 1 tablespoon minced canned Chipotle chile in Adobo sauce
- 2 garlic cloves, minced
- 1 (10-ounce) can Ro-tel Diced Tomatoes & Green Chilies, drained
- 1 (12-ounce) can evaporated milk
- 2 tablespoons water
- Salt and pepper
- Place Monterey Jack, Colby, and 1 tablespoon oil in blender; set aside. Heat remaining 1 tablespoon oil in medium saucepan over medium-high heat until shimmering. Add onion and cook until golden brown, about 5 minutes. Stir in Chipotle and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until hot, about 2 minutes. Transfer to serving bowl.
- Add evaporated milk and water to now-empty pot and bring to boil. Pour hot milk over cheese in blender, cover, and process until smooth, about 30 seconds. Pour cheese into serving bowl with tomato mixture and stir. Season with salt and pepper to taste. Let sit for 10 minutes to thicken slightly. (To rewarm cooled Queso, microwave in 20-second bursts, stirring at each interval, until melted.) Serve with tortilla chips.
This Chili Con Queso was featured in the Foodbuzz Top 9!