So it’s no surprise that we love queso around here.
I recently got Chili con Queso in my head and could not get it out.
I’ve made Chili con Queso quite a few times before using a brick of Velveeta and a can of beanless chili. But for whatever reason this time the thought of that brick of Velveeta just freaked me out.
So to satisfy the craving, I decided to make queso from scratch…but still used the freaky gelatinous canned chili…yeah, I know, it doesn’t make any sense. Note to self: make the chili part from scratch next time, too.
But I digress, nonsensical or no, this one was fantastic Chili con Queso and received rave reviews all night.
Chili con Queso
An Amy’s Cooking Adventures Original recipe
6 tbsp butter, cubed
1 small onion, diced
2 cloves garlic, minced
6 tbsp all-purpose flour
3 ½ cups lowfat milk
12 oz white cheddar cheese, shredded
6 oz cream cheese
1 (15 oz) can Hormel Beanless Chili
½ cup medium salsa
¼- ½ tsp cayenne pepper
Salt, to taste
Place the butter in a medium saucepan over medium heat. Once the butter is melted, add the onion and cook for 5 minutes or until tender. Add the garlic and cook for another 30 seconds.
Sprinkle the flour into the pot and stir constantly, cooking for 2 minutes. Slowly whisk in the milk. Bring the milk to a simmer, then stir in the cheeses, stirring constantly until melted.
Last, stir in the chili and salsa and heat through. Use the cayenne and salt to adjust the queso, to taste.