Chile con queso, often described in North America simply as queso, is an appetizer or side dish of melted cheese and chili peppers. It's typically served in Tex-Mex restaurants as a dipping sauce for Tortilla Chips.
As Texans, we eat a lot of Queso. We all have our favorite recipes. It's almost like a staple food for us at parties and family gatherings. This recipe is an adaptation of Chile con Queso that was shared with me by my niece, Heather. Thank Heather.
1 - 32 oz. block of Velveeta Cheese , cubed
1 - 8 oz. package of Cream Cheese, cubed
1 - 10 oz. can of Rotel Tomatoes
1 - 10.75 oz can of Cream of Mushroom Soup
2 - 4 oz. cans of Diced Green Chiles
1 pound of Ground Beef or Sausage or a combination of both. ( I use a vegetarian Ground Beef and Soyrizo)
Brown the Beef or Sausage in a skillet on medium heat and set aside.
Place the Velveeta and Cream Cheese in the Crock Pot.
Add the Rotel Tomatoes and Cream of Mushroom Soup.
Stir well.
Heat on low for 30 minutes.
Add meat , stir to combine and continue cooking for 30 minutes.
Stirring occasionally.
Serve with Tortilla Chips or Flour Tortillas.
Enjoy!
Peace in the Kitchen!
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