Whenever we used to go over to my friend Terry’s house, his father used to make this delicious Mexican
cheese dip. I’ve tried to make it from this recipe and it is good, but not as good as I remember how Terry’s father
used to make it. Maybe you can give this Chili Con Queso recipe a try….
2 tablespoons butter or margarine
½ - ¾ cup fresh onion, peeled and chopped fine
1 can (8 ¼ ounce) tomatoes, not drained
1 can (4 ounce) green chilies, drained and chopped
¼ teaspoon salt
½ pound Monterey Jack cheese, shredded,
grated or cubed
¼ cup heavy cream
1 can (10 oz ) Ro-Tel® Diced Tomatoes & Green Chilies, not
drained, as a substitute for the canned tomatoes and
the canned green chilies
¼ - ½ teaspoon turmeric for color. The heavy cream may wash out the color of the dip and
make it kind of milky colored. The turmeric restores a yellow cheesy color.
Sauté the onion in the butter until the onion is translucent. Add the tomatoes, chilies and salt and mash the
tomatoes in with a fork. Simmer for 15 minutes.
Add the cheese, and heat to melt. Be patient at this step and do not turn up the heat or the cheese will stick
and burn. Then stir in the cream and heat it all through, stirring constantly so that the cream will not scald.
Remove from heat and let stand 3-5 minutes for the flavors to combine and so that the texture firms a bit.
Chili Con Queso Dip