How Do You Make Chile Con Queso (Recipe)?
Chile con queso is a cheese dip with green chilies that will make you the hit of any party. I am always asked to bring this to any party or potluck. It is very easy to make, a can of this and a can of that and it is far far better than any packaged dip you can find. Empty the can of chopped tomatoes (plain tomatoes, no spices or other additives) into the crock pot and turn it on low. Don’t drain the tomatoes, you want to use the juice. Add two small cans of chopped green chilies. I use either two cans of roasted chilies or one can of roasted and one can of chopped jalapeno chilies. The jalapenos are not just hotter, they taste totally different so you may want to experiment with this and see which way you like it better. Add the chopped onion and give it a stir. Add a sprinkle of garlic powder. You can add more later if you wish. Tear or cut the Velveeta cheese into chunks and place in the Crock Pot. Turn the heat up and stir often as the cheese melts. Wait until the cheese is complete
