For the past 10 years or so I see everyone mixing Velveeta Cheese with Salsa and calling it Chile 'con Queso, Chiles' with cheese as it translates. This dip is good but does not touch the recipe my family has been making over 40 years now! The recipe I am about to share was actually brought home from Spain by friends of my parents that were special diplomats or something prestigious. I was too young at that point to understand, but not too young to enjoy the delicious dip!
I hope as I share with you, that you think about Spain 50 years ago and the special crocks and tortillas the dip was served with. Add a little Sangria and enjoy the evening! Ole '!
Here is my recipe for Chile 'Con Queso'
1/2 stick butter
1 medium sized onion
1 Large can whole tomatoes
1 jar Salsa of choice
1 Lg box Velveeta
Melt butter in pan and then saute 'onion until cooked
In Colander pour can of large tomatoes, drain and squeeze tomatoes until pulp and add to onion and butter mix. Then add Salsa. Once this is hot and cooking cut up Velveeta in pieces and add to mixture. Once Velveeta melts it is ready to serve and enjoy!
Now if you want to be real authentic you can take store bought tortillas and cut them into the size you want them and then deep fry them, drain, lightly salt, and enjoy.
There are a few adaptations that I have used sometimes with this dip to try and it was still good. You can add about a pound of browned and drained low fat ground beef, or chicken or turkey, mix well and enjoy. Another thing you can do is add a can of beer to the dip. This does thin it out quite a bit but does add it's own flavor to the dip. I have done that on occasion when I knew I needed the dip to go a bit further than needed!
If you are lucky enough to have left overs of the Chile 'con Queso, cover and refrigerate and it will last a long time. It is easy to reheat in microwave if you want to melt it again. Spread a little on some corn bread and yum! It makes a great sandwich spread along with whatever meat you like, but I like it with turkey on a sandwich. You can even add it to baked chicken just before it is done and let it melt all over and serve with yellow rice and beans. The Chile 'con Queso is also a nice melted over refried beans. How about on a hot dog or grilled burger? Yum! There are many ways to be creative with the leftover dip!
So I hope you enjoy this Spanish recipe for Cheese Dip and remember that you can be real creative. It will last several weeks in fridge and hope it becomes a favorite in your house!