Por This is about as Tex-Mex as it comes, but an informal gathering in these parts of Texas wouldn’t be the same without it.
Makes 8 to 12 Servings. More as a Dip
1 2-pound package Velveeta® cheese, cut into 1-inch cubes
1 pound sharp cheddar cheese, shredded, light if available
1 10-ounce can Rotel® diced tomatoes and green chiles
2 fresh Poblanos peppers or Long Green/Red Chiles, roasted, skinned, deveined, and cut into fine, 2-inch long strips
Salt and freshly ground black pepper to taste
Ground cayenne or Aleppo pepper to taste
Canned, evaporated milk for thinning
Melt Velveeta® cheese in a microwave or in a large double boiler, or crock pot, being careful not to scorch. Add
cheddar cheese gradually; stir until melted and completely mixed with Velveeta® cheese. Add can of tomatoes to
melted cheeses; mix well. Add chopped fresh poblano or Long Green/Red Chile. Stir until well mixed. Add seasonings to taste.Thin to desired consistency with canned evaporated milk; stir well. Serve immediately with freshly made corn tortillas or tostados. In the southwest, chile con queso is served warm from a chafing dish or fondue pot as a dip with toasted tortilla chips.