Chili Con Queso (an old recipe)

 The Blog Tech bought himself a jar of con queso recently.  I noticed that not much of it was eaten so I asked him why.  He said it was not very good at all.  This got me thinking about con queso and I remembered the first time I ever had it. It was 1971 and I was living in a small town in New York. I was invited to someone's house for a wine party.  These were the days when cocktails were tucked away and wine was the chic thing to drink.  I wasn't even legal age to drink back then but I was married so those rules went out the window!  The hostess served an exotic appetizer in a fondue pot...chili con queso.  Back in those days, I had never been to a Mexican restaurant.  It was before I had ever traveled to Mexico and there certainly were no Mexican restaurants in the Northeast.  I instantly fell in love with this dip and begged for the recipe.

 So here I was the other morning, reconstructing this recipe from almost a quarter of a decade ago amidst a flourish of memories.  I was even able to find the original recipe card in the long lost hostess's handwriting.  What a trip down memory lane! This is prepared in a double boiler.  Remember, microwaves were only a whisper at that time.  I think I bought one two years later.  Place a cubed block of Velvetta in the top of a double boiler over simmering water.  Add a block of shredded Monterrey Jack cheese.  Ok, I added the Monterrey Jack to the recipe.  It used to call for cheddar because I don't think MJ existed back then either.

 Add 1 diced onion.

Add 1 tablespoon of cumin powder.  Though I am sure this existed back then, it was not in my spice cabinet so this is a new addition too.  Add some diced jalapenos, as many as you like. I also add a couple tablespoons of granulated garlic.

 Add 1 tablespoon of Worcestershire sauce.

 Add 1 can of diced green chilis.  *A note here, this called for Old El Paso green chilies so I am guessing this recipe originally came from them.

 You could add a can of Rotel here but again, I did not know from Rotel back then so I just added a small can of tomatoes.

Keep the water at a simmer and give it a good stir once in a while.
 Another new addition, I added a bit of chili in adobo to kick it up a bit.  You can make this as mild or spicy as you want.  Mine, made this way, is quite mild.

Don't rush the melting, it should be done gradually.
 It should be smooth and creamy when it is ready.

 Serve with chips or vegetables.  This can be kept in the fridge and just scoop some out when you are ready to use it.  Warm it up in your fancy new microwave machine!


Dee said…
That looks so good. Thank you for this recipe. Will make it tomorrow!
Double boilers! That's a trip down memory lane right there!
Anonymous said…
I've never even heard of this before but it sure look tasty! I doubt that we even have one single Mexican restaurant in the entire country :-)

Have a great day!
What a sweet story attached to this recipe. It looks delicious. I bet The Blog Tech was thrilled to have the real deal.
Anonymous said…
mmmmm, yum!
Gatekeeper said…
Feels like I am cheating on my diet from looking at this :-(
Leeanna said…
Here in Texas, I melt cheddar and mj with a little milk and real butter, when it's melted I add finely diced jalapenos and stewed tomatoes that are also finely chopped. A little salt and chili powder to taste.
When you add the milk and butter it helps to keep the cheese from solidifying when serving it in individual bowls or when lightly poured on the chips.
Guillaume said…
Funny we had veggie fajitas tonight. We are in the mood for more tropical meals.
Texan said…
WHen I was young we made a dip from velveeta with some of these ingredients. Yours sounds over the top yummy. I havent had that dip in a lonnnggg time. I will have to try yours! I am pretty sure I could eat that whole bowl myself tee hee. Okay maybe in two sittings lol
Craig said…
I'd love that. It looks delicious!
Barb said…
Back in Louisville I had a favorite restaurant that made Queso. I have never found any as good but your recipe looks good so I will try it.
Cheryl Fox said…
Your chili con queso recipe looks amazing. And it is pretty close to what I have made over the years here in El Paso. Some traditionalists like to add Munster cheese instead of MJ cheese. Or instead of using a can of Rotel, use fresh tomatoes and evaporated milk. The next time I make it, I will try adding Wortershire sauce to it. Another amazing cheese dip is Queso Fundido!!
1st Man said…
OK, this looks wonderful! I will admit to doing the Ro-Tel / Velveeta version but this looks delish, I will try it out sometime!
I can't wait to taste this one. another one for my book! I have a feeling this will be a standard for our family get togethers! YUM! Thank you, Joyce!!