untried
Chili Con Queso
Yield:
2 1/2 cups
Ingredients
2 lb Velveeta cheese, cubed
1/2 tbsp corn starch
3 tbsp corn oil
1/2 cup onion, finely chopped
1 clove garlic, minced
1 tsp chili powder
1 14.5 oz can whole tomatoes, drained and chopped
1 4oz can chopped green chiles
corn chips
Preparation
Toss the Velveeta with the corn starch to evenly coat. Heat oil in medium-hot skillet and add onion, garlic, and chili powder. Add the tomatoes and chiles and bring to a boil, stirring frequently. Reduce heat and simmer uncovered for 10 minutes.

Stir in cheese gradually until just melted. Serve hot with corn chips.
Primary Category:
Appetizers
Source:
"Almanor Westshore Cooks", contributed by Phyllis Duckworth, page 28, 1992.
William Pollock's Eat Happy