Cinco De Maya

Chevys® Chile Con Queso

16-ounce box Velveeta
3/4 cup whole milk
1 green Anaheim pepper, seeded and diced (about 1/2 cup)
1/4 cup diced white onion
1 jalapeno pepper, seeded and diced
2 teaspoons minced cilantro
juice of 1 lime
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper (freshly ground is best)
pinch of salt
pinch of dried thyme
2 medium tomatoes, seeded and diced (about 2/3 cup)
1/4 cup ranchero cheese, crumbled

tortilla chips for dipping

  1. Combine Velveeta and milk in a medium saucepan over medium-low heat. Stir frequently as cheese melts so that it does not burn…
  2. When cheese is melted add the remaining ingredients, but not the tomatoes. Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning. Stir in tomatoes and remove queso from heat.
  3. Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping.

Makes about 2 cups.

Ranchero cheese is a crumbly Mexican cheese that can be found near the cream cheese in your supermarket.