Originally Posted by smax

I'm going to get food snobby here, but being a Texan, velveeta and rotel is not queso, its cheese dip. I enjoy it and make it from time to time except I add in some cooked Jimmy Deans spicy breakfast sausage, just crumble it up into the cheese before you serve.


But for real chile-con-queso -

1/2 cups canned chopped green chiles or fresh chiles, peeled and finely diced
1/2 cup diced fresh tomato
1/2 cup diced onion
1/2 cup diced celery
2 teaspoons Tex-Mex Spice (3 tbsp cumin, 2 tbsp garlic 2 tbsp salt, 1 tbsp black pepper)
1 cup chicken broth
1 pound American cheese or more if needed, cubed

In a saucepan, combine chiles, tomato, onion, celery, Tex-Mex spice and chicken broth. Bring to a light simmer; gently cook for about 5 minutes. Reduce heat; add cheese. Simmer until cheese melts. (If mixture is too thick, add water; if it's too thin, add more cheese.) Remove from heat.



Yes its more work but trust me its worth it

/end rant


We're making beef and chicken fajitas