Have you ever wished that you could make Abuelo’s restaurant Chile con Queso at home? Now you can. Here is the exact recipe for Abuelo’s Chile con Queso.
This is Abuelo’s restaurant’s recipe for Chile con Queso aka spicy cheese dip. They graciously shared their exact recipe on their Facebook page and I made this queso el abuelo immediately.
It’s definitely a step up from the queso I usually make the kids, which is just Velveeta a can of Rotel and milk. Granted, my way is quick and easy! I only get to eat at Abuelos a few times a year when we are in Texas or Orlando, so I love being able to recreate their recipes at home. I may borderline stalk their Facebook page checking for recipes.
Abuelo’s Chile con Queso
Abuelo’s Queso Recipe Ingredients:
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
Abuelo’s Chile con Queso Recipe Directions:
Wash all produce before using it.
Mix Velveeta with milk and melt in a double boiler (or you can place in a microwave-proof bowl and microwave for approximately 45 seconds, 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 sautéed ingredients to a bowl and using a plastic spatula fold together.
Serve with tortilla chips.
More Abuelo’s Recipes:
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients
- Velveeta
- whole milk
- butter
- Poblano Peppers, seeded
- jalapeños
- onions
- red bell peppers
Instructions
- Wash all produce before using.
- Cut Velveeta into 1/4" small pieces
- Mix Velveeta with milk and melt in a double boiler (or you can place in a microwave proof bowl and microwave for approximately 45 seconds, 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.
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Nutrition Information:
Yield:
3 Serving Size:
1 cup
Amount Per Serving: Calories: 525Total Fat: 38gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 135mgSodium: 2315mgCarbohydrates: 19gFiber: 0gSugar: 15gProtein: 26g
Was wanting to make the Abeulo’s queso dip, but the Land O’ Lakes brand of cheese is sold to restaurants or everywhere I can order is like minimum of 6 blocks and over $100. Wondered if you had tried it using Velvetta brand?
I always use Velveta.
Can you post a recipe for their queso diablo?
I will try to figure it out.
I made this recipe and was a little disappoint as it has a very strong velveeta taste and very thick the one from the restaurant is not like that.
Sorry you were disappointed. Abuelo’s gave me the recipe so it’s the actual recipe. They have several different quesos now, so maybe this was just the wrong one.
Do you use velvets original or mexican or their queso blanco flavor?
I just use regular, but you could use any of them.