This is the Abuelo’s restaurant’s recipe for Chile con Queso. They graciously shared their exact recipe on their facebook page!
Abuelos Chile con Queso
1 lb. Velveeta – cut into a 1/4″ small pieces
1/2 cup of whole milk
1 TBS of butter
2 TBS of diced Poblano Peppers, seeded
2 TBS of diced jalapeños (use more if more heat is desired) seeded and deveined.
2 TBS of diced onions
2 TBS of diced red bell peppers
Wash all produce before using.
Mix Velveeta with milk and melt in a double boiler (or you can place in a microwave proof bowl and microwave for approximately 45 sec., stirring once). While the cheese is melting, melt the butter in a sauté pan and add the rest of ingredients and cook until tender, being careful not to burn.
When cheese mix is melted add the sauté ingredients to bowl and using a plastic spatula fold together.
Serve with tortilla chips.