Tex-Mex Chile con Queso
Like many San Antonio restaurants, Mi Tierra, where we encountered this recipe, served our chile con queso (Texans call it just queso) with multicolored tortilla chips.
1 cup grated extra-sharp cheddar cheese
1⁄2 cup Velveeta, cut into pieces
1⁄2 cup heavy cream
2 tbsp. chopped peeled yellow onion
2 tbsp. diced tomato
1 jalapeņo, stemmed, seeded, and diced
10–12 oz. homemade or top-quality store bought
1. Put cheddar and Velveeta into a medium pot set over another pot of simmering water over medium heat and heat until cheese mixture is nearly melted. Add cream and stir constantly with a wooden spoon until cheese mixture is hot and smooth, 3–5 minutes.
2. Transfer melted cheese mixture to a serving dish and sprinkle onions, tomatoes, and jalapeņos on top. Serve immediately with chips.