I’m on a dip kick. I don’t know if it’s the chill in the air or that I’m not really ready to face the after-the-holidays diet others are, but I’m 100% content with it. In fact, I’m not even slightly ashamed. I’m feeling happier than ever. You will be too if you dip with me. I recently shared my copycat recipe for Chevy’s apple chipotle vinaigrette that I can’t get enough of, so I thought it was time to share another one of my Chevy’s favorites – Chevy’s chili con queso. I’ve been addicted to this stuff since high school. It’s so creamy with just the right amount of zest. Like anything, fresh is best & that’s what makes this queso so amazing. Well, not counting the Velveeta. Let’s just pretend it’s traditional cheese, shall we?
Chile Con Queso
Prep time
Cook time
Total time
Author: Julie Blanner
Recipe type: appetizer
Ingredients
- 8 oz Velveeta, cubed
- ½ c heavy cream
- ⅛ c poblano, seeded & diced
- 1 sm jalapeno, seeded & diced
- ¼ c white onion, diced
- 1 Tbsp cilantro
- ½ c tomato, diced
- juice of ½ lime
- fresh cracked pepper to taste
Instructions
- On medium low, add all ingredients with the exception of lime juice & pepper.
- Once the cheese starts melting, reduce to low. Stir until smooth.
- Stir in lime juice & pepper to taste.
Oh my, my mouth is watering..yum! I have never worked with Velveeta before but I am definitely trying this recipe. thanks.
I’ve been looking for a replica chile con queso recipe that Señor Rattler’s Cantina (a great place but closed years ago) used to serve. Omg, to die for! And your recipe has come the closest!! The lime juice was missing in most of the recipes I’ve tried. A BIG thank you for posting this! 🙂
Wahoo! It’s so hard to replace an old favorite, isn’t it! I’m so glad you enjoyed it!