Viva Fiesta! This traditional Tex-Mex queso is made with creamy & smooth Kraft velveeta cheese. I like to elevate my “queso” by using fresh tomatoes, onion, jalapeños & a bit of white wine. If you’re a purist, you eat this molten liquid gold, as is, with seasoned tortilla chips. If you are feeling adventurous, you can add a scoop of picadillo or chopped brisket. In our family, we often add cooked & crumbled sausage. Pretty much anything goes! Any way you choose to consume a bowl of this addictive concoction is fine with me! Enjoy!
- 1 TBS olive oil
- 1 tomato, chopped
- 1 small onion, chopped
- 2 jalapeño peppers, seeded and chopped
- 2 garlic cloves, minced
- Sea salt & pepper to taste
- 1/2 cup good dry white wine
- 1 (16 oz) Kraft Velveeta Cheese, cut into chunks
- Serve with seasoned restaurant quality tortilla chips
- Heat olive oil and add tomato, onion and jalapeño peppers. Sauté on medium heat for 1-2 minutes. Add garlic and season with salt and pepper. Continue cooking on medium heat. When garlic is fragrant add the wine and deglaze the pan.
- Lower heat to simmer and add in the chunks of cheese. Stir cheese until melted and incorporated into the vegetable and wine mixture.
- Pour the chile con queso into a bowl and serve with tortilla chips.