Chile Con Queso (velveta)


  • 1 1/4 pounds white American cheese, diced or shredded
  • 2/3 cups milk
  • 1/2 cup diced onion
  • 1/4 cup diced Anaheim chiles
  • 1/4 cup chopped canned sliced jalapenos
  • 1/4 cup diced canned whole, peeled tomatoes
  • 1 teaspoon chopped fresh garlic
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon freshly ground black pepper


Serving Suggestions: Tortilla chips Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish. Serve immediately with tortilla chips.

Yield: 4 to 6 servings