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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.
Looks totally delicious! I live in the US and I’ve never even tried this. :-)
You should try it with tortilla chips! Adds just the right amount of flavor without clashing with the dip like I’d think Doritos would.
WOW looks great – you have a gift!! Glad you are having so much fun with the package that Jody sent you!!
I think any other melted cheese dip is called Fondue. Some people use ground beef in this Velveeta dip. You could probably use ground chicken, turkey, pork. I am with you on the Miracle Whip!
@Wkf:
That’s a cheese fondue. Usually consists of melted swiss, white wine and kirsh. It’s more a dinner thing than a partyfood/dip though. A regular fondue is boiling tiny pieces of meat, poultry etc in hot liquids such as oil or broth.
Now see .. you go and throw some bacon, onion and bell pepper in it and I might actually like it a little better – haha. As usual … your photos rock girl.
This has been fun to watch … I see many more care packages coming your way from all over the place.
@ Kay:
a roux and normal cheese should do fine. Couple of weeks ago I had 10 min to spare (and I was kinda hungry), had nothing but basics laying around so I whipped up a quick cheesydip by making a standard roux, adding milk and a variety of cheeses (had some slices of ‘plastic cheese’ for the melty effect, some shredded mozzerella and shredded ‘mexican’ cheese (combination of Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses). With the lack of veggies (I really had to get some groceries) I added a couple of tablespoons of salsa dip, which seemed to help with the color and spiced it up quite a notch. I’m sure you can take it to a next level with some more/better ingredients and some more time!
Velveeta is also great to use in Mac and Cheese (in combination with some more flavorfull cheeses of course).
Finally! I wondered when you would get around to Chile con Queso. Your recipe is interesting and delicious. The addition of the veggies super. What we have in our chile is chopped green chile. Duh. The Rotel is okay but adding the fresh tomatoes and green chile and garlic, cumin and oregano is authentic. Those are the herbs that are used for chile, red or green. Now in our family, we like to have the queso left over. Cook a pot of pasta, rotelli or shells, drain and add the chile con queso and milk! Heaven. Mary Lou in New Mexico.
Hey Kay, via via, toevallig kom ik op je site en lees dit verhaal over die Queso Dip………. heb zelf een aantal jaren in de US gewoond en heb ook dit recept op mijn (zeer amateuristisch kookblogje ;) staan: http://weekmenu.blogspot.com/2008/01/queso-dip.html
Hier trouwens nog een “idee” voor dat blik met “chili no beans”, ook om je vingers bij af te smullen….. http://weekmenu.blogspot.com/2007/06/mexicaanse-chilidip.html
Ik blijf lezen!
Sylvia
@Mary Lou Michnovicz: Hi Kay: I am just thrilled to have an email from you, saying that you have added my comment! Yikes! You are so funny and I really only want to cook with recipes from Dutch Girl Cooking and Pioneer Woman, where we first heard about you. You have made my day!
Glad you gave it a go and added to the recipe. If it goes cold and needs reheating…a couple of Tbs. milk will do the trick in the microwave…Stir every couple of minutes…That is if you have any left! Now I am on to the meat balls wish me luck. The mash I cannot wait to make. Veggies cooked with butter…that is heaven.
Your version actually looks pretty tasty! I like all the additions and I bet it has tons more flavor than traditional queso dip. And more color, love the flecks of green from the parsley. I might try it with a bit of cilantro too.
Hey Kay & readers, if you allow me I’d like to share my recent find with you :-).
For Velveeta (YES !!) and a HUGE array of other American “staple foods” like Graham Cracker Pie crusts check out http://www.americansweets.co.uk
They’re based in England but ship everywhere and pretty much have it all !
@Alexandra:
Thanks for the tip! The americangoodies store in Holland plain sucks, so this will be perfect!
I just bought my first block of velveeta ever last week. So far, I’ve melted in some refried beans for a cheesy bean dip, but am looking for more ideas. This looks really good, so I might try this. Thanks!
Made it tonight! LOVE it! It is so good. She does kick it up a notch!
Can’t believe I’m saying this (I’m not a Velveeta fan) but this looks delicious. I might even have to go out and buy Velveeta before our next party!
This looks amazing… I have to try it :)
What kind of cheese would you substitute the Velveeta with? And how much would you use?
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Love your site! I see you posted this awhile ago, but I just found it so I figured I’d comment on it anyway. Being from Texas, we eat A LOT of chile con queso (though down here, we just call it ‘queso’). I have always hated Velveeta. It’s just disgusting. We always used Kraft American cheese in the blue block, same size as Velveeta, but just a couple months ago they quit carrying it at the grocery stores. So Mom found me a recipe for homemade queso. Tried it this weekend and it is INCREDIBLE. Slightly less heat than I would have liked, but since you know how to tweak recipes I figured I’d pass it along and see how you like it =)
http://www.foodrenegade.com/creamy-mexican-cheese-dip-without-velveeta/
The real bonus with this one is since it’s not heavily processed cheese (Velveeta is labeled “cheese food” which always makes me wonder why I’m eating something cheese eats) it’s WAY healthier than anything else. Guilt-free queso is a must in my kitchen, especially over scrambled eggs with ham, pico, and avocado for breakfast.
I am an American and CAN’T STAND Miracle Whip! Here in the States you either love it or hate it, not all of us like it. Love your site, just found it today and have been browsing it for a while! Thank you for all the wonderful recipes and fun personal photos.