Thanks to a good cooking friend, I have this recipe for Chile Con Queso and was able to satisfy my nacho-cheese-dipping-sauce craving, sans Velveeta or any other processed "cheese food". (Yum- processed cheese food!) This dip was SO easy to make, and tasted so good!! The ingredients are not hard to find either, even for me, so that is always a plus. My daughter helped me make this, and loved the experience. She loved eating it too. The whole fam loved this with tortilla chips- after it was made, we all gathered around the pot and ate it. Some of us were civilized, and actually used little bowls for the Queso, but bowls are not required. :)
I omitted the onion because I thought my kids would freak out, but the picky one didn't even notice the green chiles, so it probably would have been ok.
Chile con Queso Dip
from cookin' mama
1 Tblsp olive oil
1/2 small onion minced1 (4 1/2 oz) can chopped green chilies
1 garlic clove, crushed thru a press
1 tsp ground cumin
1 cup light cream
2 Tblsp cornstarch
1 1/4 cups shredded sharp cheddar cheese
1/2 cup shredded Monterey jack cheese
1 large plum tomato, seeded and finely chopped
1/2 tsp Tabasco sauce, or to taste
Tortilla chips and raw veggies for dipping
1. In medium saucepan, heat oil over me. heat. Add onion and cook, stirring, till softened, about 3 min. Add chilies, garlic, and cumin. Cook 2 min., stirring occasionally.
2. In a small bowl, whisk cream and cornstarch till smooth. Add to saucepan and cook, stirring, till mixture comes to a simmer and thickens, about 3 min. Reduce heat to low.
3. Gradually add cheeses, stirring till melted. Stir in tomato and Tabasco. Cook, stirring, till heated through, about 2 min. Do not allow mixture to simmer, as cheese will separate. Serve at once.