Recipe Detail

Chili con Queso

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Number of Servings:


  1. 2 pounds - Velveeta cheese cut into cubes
  2. 1 - large onion chopped
  3. 1 cans - tomatoes chopped, reserve liquid
  4. 2 cans - (small cans) chopped green chilies OR 8 fresh chilies roasted, peeled, with seeds and membranes removed


Saute onion in small amount of grease until opaque. Add chopped tomatoes and green chilies.

Add 1/4 cup of reserved liquid from can of tomatoes. Add Velveeta to mixture (one cup at a time); let melt, stir and melt all cheese, adding reserved liquid as needed to get right consistency for dipping with tostadas.



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