This is the Abuelo’s restaurant’s recipe for Chile con Queso. They graciously shared their exact recipe on their Facebook page and I made it 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 Chile con Queso recipe

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Here is the exact recipe for Abuelo's Chile con Queso, a spicy cheese dip.

Ingredients

• 1 lb. Velveeta
• 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

Instructions

1. Wash all produce before using.
2. Cut Velveeta into 1/4" small pieces
3. 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).
4. 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.
5. When cheese mix is melted, add the sauté ingredients to bowl and using a plastic spatula fold together.
6. Serve with tortilla chips.

 

Nutrition Information:

Yield:

3

Serving Size:

1 cup
Amount Per Serving: Calories: 525 Total Fat: 38g Saturated Fat: 25g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 135mg Sodium: 2315mg Carbohydrates: 19g Fiber: 0g Sugar: 15g Protein: 26g

More Abuelo’s Recipes:

• Abuelo’s Papas con Chili
• Abuelo’s Guacamole
• Abuelo’s Platinum Margarita
• Abuelo’s Bacon Wrapped Stuffed Shrimp
• Abuelo’s Salsa
• Abuelo’s Capirotada Mexican Bread Pudding