Smoky Chili Con Queso Sauce
This Smoky Chili Con Queso Sauce makes for some mean cheese nachos, or if you prefer, just grab a bowl and start dipping anything you have on hand.Yield: 4 ½ cups
Servings: 18 servings
Ingredients
- 1.5 lb Velveeta cheese (2% milk)
- .5 lb (8 oz) cream cheese
- ¼ c milk
- 1 ½ (14.5 oz) cans diced tomatoes, un-drained
- 1 (4 oz) can green chlies, drained
- ½ small onion, minced
- 1 teaspoon prepared yellow mustard
- 1 ½ teaspoon paprika
- ½ teaspoon garlic
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon red pepper flakes (more if you like your queso spicier)
- ¼ teaspoon ground black pepper
Instructions
- Mix all ingredients together in a large sauce pan. Heat over medium-low heat until cheese melts, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
- Queso is best served warm.
Notes
If serving the dip over an extended period of time keep warm in a small slow cooker on low heat. Check and stir occasionally to be sure it is not getting so hot that it sticks or burns.
This recipe from March 2013 was updated February 2017. We made a few tweaks to make the queso even better. Enjoy!