Sep 6, 2009

Chile con Queso

 

Thanks for all the Velveeta recipes! Kayotic Kitchen goes US!

While I wouldn’t touch the demonic Miracle Whip with a 10 foot pole ever again—still suffering from post traumatic stress—I was actully eager to try the Velveeta. It’s not something I’d normally eat, but trying new stuff is fun. And face it; a can of pringles probably contains the same (if not more) amount of strange chemicals and I have no problem popping those either. All 90 of ‘em. Not to mention the chemical process involved in making Jell-O or any other type of gelatin. Trust me when I say I’ve had my fair share of Jell-O shots. Probably a few too many.

Many people suggested the Queso Dip and truth be told; it sounded good to me. Confession booth open? I’m a Queso dip virgin. There! I’ve said it. Lucky for me Jody, bless her heart, was kind enough to throw in a can of Ro-tel diced tomatoes & green chilies. I’ve added a few ingredients as I went along because, well, I just need some veggies with my chemically processed cheese. It’s the right thing to do. I wasn’t crazy about the idea of adding sausage, so I decided to use bacon in stead. Glad I did!

And Chile con Queso it is…

 

Ingredients:

1 package Velveeta
1 can Ro-tel tomatoes & chilies
1 medium onion
about 5 oz bacon
1/2 a bell pepper
1 garlic clove
1/4 to 1/2 a tsp ground cumin
1/2 a tsp oregano
Worcestershire sauce
parsley

 

Directions:

See… Jody suggested the queso dip as well! As in, just mix the rotel with the velveeta and melt the whole shebang!

 

That’s it? Seriously? Just the velveeta and the tomatoes? You’re kidding me? No way! It’s me, man… Kay! Let’s add some stuff.

 

Here’s a good start!

 

I’ve finely chopped a small, juicy red bell pepper, a small onion and I’ve grated a fairly big garlic clove.

 

Cook the bacon until brown and crispy and don’t even think about cleaning the pan. Just don’t! Drain the bacon on a paper towel.

 

Cook the veggies in the bacon grease, over low heat, until they’re soft. That’ll add a wicked flavor. Add 1/4 to 1/2 a tsp ground cumin, cook for 30 more seconds and then pour in the Ro-tel. Also add a slightly heaping 1/2 a tsp dried oregano. Another thing I’ve added was a splash of Worcestershire sauce–it really boosted the flavors! Simmer for a few moments.

 

Cube the velveeta. Or be like me and have someone else do it. I’m so good at delegating!

 

Add the velveeta and melt it over low heat. Stir ocasionally.

 

Crumble the bacon and add it to the dip. Nice little action shot there, he was stirring like a maniac! Men *rolls eyes*

 

The queso dip needs green. No really, it needs green. Finely chop a handful of parsley (use dried if you must) and stir it in as well. Yup, that looks better.

 

The verdict? I liked it. I really liked it. Well, only in moderation, that is. Wow, it was rich. We dipped our sweet chili pepper doritos in it and I was happy as a clam at high tide. Not something I’d want to eat very often, but I’d definitely serve it during a party.

 

Serve hot and keep it hot, or it’ll turn into a gummy like substance. You don’t want that to happen, believe me.


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    47 Comments »

    1. 1

      I’ve been waiting for the velveeta recipe! I’m also not from the states so I have no idea what it is, but you made it look like a yum yum result. Awesome!

      May on Sep 6, 2009 @ 2:14 pm Reply
    2. 2

      @May:

      It kinda tastes like the rubbery cheddar cheese slices, at least here they sell them. But it melts a little better. Wasn’t bad at all!

      Kay on Sep 6, 2009 @ 2:21 pm Reply
    3. 3

      Love the way you have kicked this up a bit! This type of dip is a staple in my family. We have it for nearly every family party.

      One variation that my family goes crazy over is this (made in a crockpot slow cooker)

      2 can chili without beans (chili con carne)
      1 pkg. velveeta cheese, cut into small cubes
      7 oz. can diced green chiles

      Just heat, stir, and eat!

      Not sure you can get chili without beans there though, but the stewed meat adds a nice flavor.

      Kalyn on Sep 6, 2009 @ 3:43 pm Reply
    4. 4

      @Kalyn:

      I actually have a can here, Jody mailed it to me, but didn’t think of adding it. It was fun to try cooking with something completely new to me!

      Kay on Sep 6, 2009 @ 4:13 pm Reply
    5. 5

      Is die Velveeta en dat blik met tomaten/chili ook in Nederland te krijgen? Waarmee zou jij het vervangen?

      Marloes on Sep 6, 2009 @ 4:41 pm Reply
    6. 6

      @Marloes:

      Voor zover ik weet is Velveeta niet verkrijgbaar. Ro-tel wel bij Americangoodies maar ik vlieg liever zelf naar de US voor een blik dan dat ik ooit nog iets bij die webwinkel koop.

      Velveeta is niet echt te vervangen. Misschien door die goedkope plakken cheddar maar dat smelt vast niet zo goed als dit.

      Kay on Sep 6, 2009 @ 4:48 pm Reply
    7. 7

      Yum! Love this, and perfect for football season :)

      Liz Brooks on Sep 6, 2009 @ 6:43 pm Reply
    8. 8

      Look at this! Velveeta/Ro-Tel dip will never be the same now that it’s been kicked up a notch by Kay! Bacon sounds like a perfect addition, along with the onion and garlic. Mmmmm. Party time!

      Trixie on Sep 6, 2009 @ 7:41 pm Reply
    9. 9

      I’ve made this dip several times for work potlucks using sausage. (We keep on low in a crock pot.) But I’ve never thought to add bacon… will have to give this a try next time. Thanks for the great idea.

      Julia M on Sep 6, 2009 @ 7:47 pm Reply
    10. 10

      @Kay: I’m not a fan of yellow cheese in general (I love cream cheese, Israeli style. It’s 5% and creamy and not like US cream cheeses. Don’t know how it’s over there), unless it’s melted and on my pizza, but still – you made it look great and tasty. I want out of my diet now. :)

      May on Sep 6, 2009 @ 7:54 pm Reply
    11. 11

      Now why haven’t we ever thought of taking that standard Velveeta chili con queso recipe up a notch like this? Perfect additions! Especially the bacon. This would be a huge hit at our next family get-together. Thanks for adding your creative touch to an old tried-and-true standard!

      Lana on Sep 6, 2009 @ 9:28 pm Reply
    12. 12

      I make Queso dip all the time in my slow cooker. I do it the super-easy way with 2 cans of a good canned chili with beans, a can of kidney beans, a pack of taco seasoning, one block of velveeta cheese, one can of diced tomatos with green chilis, and a few drops of chili sauce, preferrably sriracha. This could be adapted for the slow cooker too!

      Jessica J. on Sep 7, 2009 @ 1:52 am Reply
    13. 13

      Amazing. You are amazing. You take a lowly afterthought dish like the velveeta/rotel dip that is made in countless microwaves across the US every year and spin it into this spectacular dish. Fantastic job!

      Chris on Sep 7, 2009 @ 3:51 am Reply
    14. 14

      Kay, you did it again! I love this food! And again I will make my family happy :-)! I will try it and let you know how they/I liked it!

      Ellen on Sep 7, 2009 @ 5:53 am Reply
    15. 15

      Thats so funny that you got some Velveeta and Miracle Whip!!! Im not a huge fan of either one but Germany does sell the Miracle Whip in one of their stores. My mom never bought velveeta so I’d have to wait to go over to a friends home and she would make the best grilled cheese sandwiches. It melts like a dream. I can never get the cheese here to melt like that. I have boughten that sliced cheese you mentioned but not to often.

      I havent been able to find anything close to the Ro Tel tomatoes here..do they sell anything like it and Im just not finding it?

      Sonya on Sep 7, 2009 @ 8:04 am Reply
    16. 16

      @Sonya:

      No they don’t really sell it like this here. They sell the canned tomatoes Italian style, with basil or garlic, but not with chilies.

      Kay on Sep 7, 2009 @ 8:30 am Reply
    17. 17

      OK…Kay…words fail me…you liked Plastic Cheese over Miracle Whip?
      I don’t get that at all…I can eat Miracle Whip but Velveeta is beyond me..
      I remember when I came to Canada I was at a friend’s house waiting for a workman to come (they were working)
      and got hungry…made a grilled cheese (Velveeta)….it stuck to the roof of my mouth and it’s never passed my lips again..YUCK!!!
      in fact…your last sentence summed it up perfectly….you know I am right!!! LOL

      Sue on Sep 7, 2009 @ 10:17 am Reply
    18. 18

      @Sue:

      The miracle whip tasted so chemical, it grossed me out. Never again. That is something I cannot eat :)

      The velveeta is chemical but it doens’t really have a flavor of its own, I think. Kinda like McDonalds cheese. Rubbery and bland. It seemed to take on the flavor of the ingredients you add.

      You have to eat it hot, though, because the texture is horrible as soon as it cools off. It’s gummy alright then! Makes me wonder if I can pull off making a great chile con queso using real cheese that will have the same melted structure as the velveeta. It should be doable.

      Kay on Sep 7, 2009 @ 10:59 am Reply
    19. 19

      First com’ on your blog that I really love.
      Question: Instead of chopped parsley, do you think fresh coriander would do the trick?
      Thank you!

      Fabulous Fabs on Sep 7, 2009 @ 2:56 pm Reply
    20. 20

      @Fabulous Fabs:

      Absolutely. Coriander is pretty much the only herb I cannot stand, so I never eat it, but I’m sure it would work beautifully!

      Kay on Sep 7, 2009 @ 2:58 pm Reply
    21. 21

      My family makes this dip, too, except that we don’t use velveeta. Instead we melt a big package of american cheese slices with some milk to keep it from getting too thick. It’s more work unwrapping all those cheese slices…but that’s what kids are for, right?

      I also tried your pastrami sandwich…without the pastrami. My butcher had run out so I used roast beef instead and it still turned out fabulous. Keep up the good work!

      Kelly on Sep 7, 2009 @ 3:07 pm Reply
    22. 22

      I like the Queso made with chili…..but I will try your bacon version as that sounds really good!!!!

      Kath on Sep 7, 2009 @ 3:35 pm Reply
    23. 23

      “It’s the right thing to do.” Haha, you sound like the Pioneer Woman Ree Drummond with that line! She must be rubbing off on you. I’ve seen some of your yummy looking recipes on her site.

      Never tried Velveeta. It certainly looks creamy. Bet this dip would be fantastic with real cheddar and a roux to make it melt well. :) So cool to see how you jazzed up such a simple recipe!

      Lauren B on Sep 7, 2009 @ 10:08 pm Reply
    24. 24

      That looks awesome with the bacon….I will definitely try this recipe!!!
      :)
      Glad you had so much fun with this!!

      jodycakes on Sep 8, 2009 @ 12:21 am Reply
    25. 25

      @Lauren B:

      That was exactly my thought! What if I’d make a roux and melt in some real cheese.

      Kay on Sep 8, 2009 @ 7:42 am Reply

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