Cookbook:Queso

Cookbook | Ingredients | Recipes | Southwestern cuisine

Queso (cheese in Spanish, also known as Chile con Queso) is a common dip found in southwestern and Tex-Mex cooking.

Killer queso dip

• 1 lb. (450g) hot pork sausage
• 1 lb. (450g) Velveeta cheese
• 10 oz. (280g) can tomatoes stewed with green chilies (i.e. Rotel brand)

Serve with tortilla chips or Fritos. Recipe makes about 3 cups.

In a saucepan

Brown sausage in saucepan and drain grease. Add cubed cheese, diced tomatoes and diced chilies. Heat over low, stirring until cheese is melted and ingredients are well blended.

In a slow cooker

Brown sausage in a skillet and drain grease. In a slow cooker, melt cheese with tomatoes and chilies, stirring. Add browned sausage. Stir until well melted and mixed.

Quick and easy queso dip

• 10 oz. (280g) of stewed tomatoes with green chilies
• 1 small onion, chopped
• 1 lb. (450g) Velveeta cheese, cubed
• 0.5 lb. (225g) monterrey jack cheese, grated

In small pan, heat undrained tomatoes and onion, cooking until the juice is gone. While tomatoes are cooking, place Velveeta in microwave-safe bowl and melt in microwave. Add monterrey jack cheese and melt mixture using 50% power. Add tomato mixture.

Can also be made using crock pot.