Tex-Mex Chile con Queso

Name: Tex-Mex Chile con Queso
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 cup grated extra-sharp cheddar cheese; 1 ⁄ 2 cup Velveeta, cut into pieces; 1 ⁄ 2 cup heavy cream; 2 tbsp. chopped peeled yellow onion; 2 tbsp. diced tomato; 1 jalapeño, stemmed, seeded, and diced; 10-12 oz. homemade or top-quality store bought <a href="https://www.saveur.com/article/Techniques/All-About-Tortillas">Tortilla/ Chips</a>

Serves
serves 4

Like many San Antonio restaurants, Mi Tierra, where we encountered this recipe, served our chile con queso (Texans call it just queso) with multicolored tortilla chips.

Ingredients

1 cup grated extra-sharp cheddar cheese
¹⁄₂ cup Velveeta, cut into pieces
¹⁄₂ cup heavy cream
2 tbsp. chopped peeled yellow onion
2 tbsp. diced tomato
1 jalapeño, stemmed, seeded, and diced
10-12 oz. homemade or top-quality store bought <a href="https://www.saveur.com/article/Techniques/All-About-Tortillas">Tortilla/ Chips</a>

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Instructions

Step 1

Put cheddar and Velveeta into a medium pot set over another pot of simmering water over medium heat and heat until cheese mixture is nearly melted. Add cream and stir constantly with a wooden spoon until cheese mixture is hot and smooth, 3–5 minutes.