SERVES 4 Like many San Antonio restaurants, Mi Tierra, where we encountered this recipe, served our chile con queso (Texans call it just queso) with multicolored tortilla chips.
Any Course Any Cuisine
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1 cup grated extra-sharp cheddar cheese 1⁄2 cup Velveeta, cut into pieces 1⁄2 cup heavy cream 2 tbsp. chopped peeled yellow onion 2 tbsp. diced tomato 1 jalapeño, stemmed, seeded, and diced 10–12 oz. homemade or top-quality store bought Tortilla Chips
Photo: Laurie Smith
1. Put cheddar and Velveeta into a medium pot set over another pot of simmering water over medium heat and heat until cheese mixture is nearly melted. Add cream and stir constantly with a wooden spoon until cheese mixture is hot and smooth, 3–5 minutes.
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2. Transfer melted cheese mixture to a serving dish and sprinkle onions, tomatoes, and jalapeños on top. Serve immediately with chips.
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This article was first published in Saveur in Issue #68
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by beejay on 2010-01-25
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OMG! Where's a drool cup when you need one? I am so on this recipe! Thank you! P
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by pgoodloe on 2011-02-07 This does look good. I can see adding some hot salsa into the mix for some spice.
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