Friday, October 30, 2009

Chile con Queso

This must be the only possible use* for Velveeta cheese (sorry, cheese "product"). You will notice that the recipe calls for just half of the contents of the smallest available box. DO NOT worry about your leftover Velveeta. It is indestructible and will easily last until next year when you want to make Queso (as it is commonly called) again. Just wrap up that cheese product well and shove it back into the nether regions of your refrigerator.

I might go on a bit about this strange fake foodstuff, but it really does make a delicious Queso.

*Later note, October, 2010: It turns out that there is something you can do with the rest of that leftover Velveeta--you can try making White Trash Fudge! But let's get back to the Queso:

1/2 lb. Velveeta "cheese," cut into cubes
Enough milk to make a smooth dip

6 chopped green chiles (your choice of heat); roasted, peeled, and seeded before chopping
1 medium-sized fresh tomato, chopped
1 tsp. minced onion (you can use just a few shakes of minced dry onion, if you wish)
1/8 tsp. garlic powder

Optional: A couple of tbls. of salsa or El Rancho de los Garcia's Green Chile Sauce (if you can find it. You might have to move to New Mexico for this sauce, which is made in Portales).

Melt the Velveeta in a 1 quart bowl in the microwave for about a minute. Stir well, add a little milk, and microwave for 30 seconds to one minute more, until smooth.

Add the chiles, tomato, onion, and garlic powder. Stir well. Stir in the salsa or chile sauce, if you are using it.

Microwave again, just until warmed through.

Serve as a dip with tortilla chips, or pieces of tortillas, or chunks of warm fresh bread. Focaccia (Italian flat bread) is delicious here, and adds even more of an international flavor.

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