Since chili con queso has always been one of my favorite any-time-is-the-right-time foods, I have experimented with many different methods for making really good chili con queso. I have experimented on my own with the method used in this recipe and I can tell by reading it that it would be a mess. I hate saying it, but as far as getting that creamy-smooth richness, nothing beats Velveeta. After so many attempts at making queso, I've resigned myself to having to include at least some Velveeta in any cheese dip I make in the future. I can get away with adding colby or monterey jack cheeses without getting that gritty texture if I don't go overboard. But I get the most satisfying results with Velveeta, monterey jack, a little colby cheese, and a few slices of Kraft American deli slices. That seems to get the texture right. I add some chili powder and cumin. Oh, and all this starts by simmering onions and petite-diced tomatoes until they're no longer watery. Mixing water and cheese never turns into a good experience.
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Since chili con queso has always been one of my favorite any-time-is-the-right-time foods, I...