Saveur

View Gallery Photo: Laurie Smith

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 jalapeño, stemmed, seeded, and diced
10–12 oz. homemade or top-quality store bought
   Tortilla Chips

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 jalapeños on top. Serve immediately with chips.

This article was first published in Saveur in Issue #68