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
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!!!
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.
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!
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.
Love this one. It is always a top request at parties. I use Mexican Velveeta rather than American Cheese. Very close to Chili's queso!
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.
