Chili con Queso
Any Texan would concur. Technically, the only two ingredients essential for Chili con Queso are a loaf of processed cheese and canned tomatoes and green chiles. But why stop there? Take a little extra time to enhance the foundation of this warm cheese dip with browned meat, onions, and a blend of Mexican spices (courtesy of our Homestyle Chili seasoning) and you’ll end up with a molten Tex-Mex masterpiece. Keep this party favorite on rotation for tailgating, backyard barbecues, movie night, or hell, a random Tuesday.
Chili con Queso
Breakfast sausage gives this recipe an added layer of seasoning, but feel free to use chorizo or ground beef or pork if you prefer. Adjust the heat to your preferred level by using hot or mild varieties of tomatoes and green chiles. For the best texture, serve chili con queso warm and stir it often.
One pound of ground breakfast sausage (hot or mild)
1 medium onion, diced
2 tablespoons Homestyle Chili seasoning
One 2-pound block processed cheese, such as Velveeta
One 10-ounce can diced tomatoes and green chiles (hot or mild)
Two 4-ounce cans chopped green chiles
1 jalapeño, stemmed, seeded and finely chopped
Fresh cilantro or sliced radishes for garnish (optional)
Tortilla chips, for serving
Brown the sausage and onion in a 12-inch cast iron skillet, breaking up and crumbling the meat up as you go. Once browned, drain off some of the fat. Sprinkle the Homestyle Chili seasoning over the meat mixture and stir to combine.
Chop the cheese block into cubes and add to the skillet, along with the diced tomatoes and green chiles and chopped green chiles (including the juices).
Heat the mixture over low heat, stirring often, until the cheese has melted, and the ingredients are combined. Garnish with the fresh jalapeño, and cilantro and radishes if desired. Serve warm with your tortilla chips.
Leave A Comments