Recipe by Jeff House
"This is an awesome cheese and chili dip for chips or French bread that everyone will love! Great for parties!"
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1 (8 ounce) package
processed American cheese, cubed
1 (8 ounce) package
mild Cheddar cheese, cubed
1 (7 ounce) can
mild, chunky salsa
3/4 (15 ounce) can
1 (8 ounce) container
hot pepper sauce
Ok people, I see some of my reviews are complaining about my queso not being spicy enough or too thin. My family is a bunch of wussies so I had to tone this way down, for myself and my friends I will actually add chopped jalapeno's and/or hot salsa. Also, if its too thin you can add a bit more cheese since I estimated the amounts. Also, make sure its not too hot because that will make it runny (will thicken as it cools a bit) and I usually keep it in slow cooker to keep it warm and to keep it from hardening. I almost never follow this recipe to the "T" and I'm always playing around with it, so I encourage you to do the same. Enjoy! ~Jeff
I didn't care for this recipe at all. It had no kick to it.I even used Velveeta Mexican cheese, added a second can of Mormel chili and tobasco sauce. Too runny too. Not a keeper for me.
This is the best Chili Con Queso I've ever had, plus it was SUPER easy to make.
Following the advice from some other reviews I used Velveeta Mexican cheese.
I used Tillamook's Medium cheese, I feel that Tillamooks has a much smoother texture that store brand cheeses.
I also used about 10 ounces of salsa, instead of only 7.
Let's see, I used the whole can of chili, put about 2 teaspoons of chili powder and 3 dashes of Trappy's Louisiana Hot Sauce.
It turned out wonderfully and had a bit of a kick from the extra salsa, chili powder, and hot sauce.
I highly recommend this recipe, Jeffo here really knows his stuff.
Great recipe! It tastes exactly like many of the con queso recipes served at popular Mexican restaurants. For my cheese, I used a 16oz portion of Velveeta Mexican cheese. It turned out perfectly. Thanks~
This recipe was a BIG HIT!!! There was not a drop left!!! I followed it as written and it was great. I was concerned at the beginning because the cheeses didn't seem to melt well. I used slices of American and cubed mild cheddar. However, I finally decided to add the other ingredients and it blended very well and tasted awesome. Thanks, Jeff, for a wonderful recipe!!!
Thanks Jeff! This is a snack that can eat like a meal. You need a good hearty tortilla chip, and I used Tostidos new Gold chips. I spooned the sauce over the chips and topped with jalepeno slices. A keeper!
This was good, but next time I will put 1/2 cup of sour cream and a little more velveta. Tastes just like chili cheese and would be great with fries or on top of hot dogs. It tastes better the longer the flavors warm together. I had it in a crock pot and everyone thought it was better an hour later.
This is a great Queso. I made this for the SuperBowl and we really enjoyed. The next day I used the remaining sauce to make Chicken Enchiladas and they were awesome. Thanks, Jeff.
* Percent Daily Values are based on a 2,000 calorie diet.
Jeff's Chili Con Queso
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 47
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