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 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 Directions:
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 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.
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
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.