Chile Con Queso

By Tricia33

This recipe makes a LOT of queso, so I often let it cool slightly, split it up into two or three Ziplocs, and store it in the freezer

Ingredients

• *32 ounces Velveeta Cheese
• *1 can 10 ounces can milk
• *1 pound Pork Sausage or hamburger (optional - can be made with or without)
• *7 ounces Chopped Green Chilies or more to taste (or approximately 5 chiles)
• *1 whole Yellow Onion (or less to taste)
• *Can of stewed tomatoes (Mexican is best)

Preparation

Step 1

Dice the onion. Using a nonstick sprayed skillet, cook meat (if using) and onions until brown, stirring occasionally. Once browned, drain some of the fat from the skillet.

Add a can of stewed tomatoes, diced. Add green chiles, and stir over low heat. Add about half of the can milk slowly. Cube Velveeta loaf. Add cubes to browned meat/chile/tomato/onion mixture, and stir over low heat. Add can milk to thin to your taste.

Serving tip: Use a fondue pot or crock pot to serve piping hot!

Also, can add canned milk after freezing to thaw and thin.