There are infinite variations on chile con queso, based on your cheese preferences and heat tolerance. One of the main challenges is consistency. Many types of cheese yield a lumpy queso compared to what you get at restaurants. Bluntly, the secret ingredient at most restaurants is processed cheese. It’s hard to emulate the creamy texture of processed cheese with a sharp cheddar.
The recipe that I use, inherited from my dad, does, in fact, use Velveeta, to get the creamy texture, with sharp cheddar for better flavor. Like all recipes that I post, I encourage modifications.
- 1 pound Velveeta, chunks
- 1/2 pound sharp cheddar, grated
- 1/2 small onion, chopped
- 1 medium tomato, chopped
- 6-8 oz green chile, chopped
- 1-2 cloves of fresh garlic powder, finely minced
- Milk to thin
Cook onions on low heat until translucent. Add chile, tomatoes, and minced garlic. Cook approximately 3 minutes. Add cheese a little at a time, starting with the Velveeta. After cheese melts, add milk to thin the queso to the desired consistency.
If you are using a saucepan on a stove top, stir constantly while the cheese is melting. I use a double broiler to avoid burning while melting the cheese and to keep the queso hot if I am serving in small batches, like during a party.