Recipe Categories
Tex Mexican
Chimichangos & Queso 

James's Chili Con Queso

1 tablespoon vegetable oil
1 small onion, minced (1/2 cup)
2 cloves garlic, minced
2 jalapeno chiles, 
1 10 ounce can Rotel diced tomatoes, with green chiles
1 pound Velveeta or processed American cheese, cut into 1/2-inch cubes


1. Heat the oil in a medium saucepan and saute the onion, garlic and jalapenos until soft. Add the tomatoes with their liquid and cook over medium heat for about 5 minutes, to reduce the liquid.

2. When the tomatoes begin to look dry, reduce the heat to medium-low and start adding the cheese, 1 handful at a time, stirring over medium-low heat until the cheese melts; wait for each handful to melt before adding more cheese.

3. Serve in a chafing dish or fondue pot to keep the queso warm. Serve with corn chips, tortilla chips, or cut-up vegetables.