Recipes

Chili con Queso Dip

I love love love this recipe. This is another family tradition. My Mom acquired this recipe from a restaurant that was located in Houston, TX when I was a kid. My parents where good friends with the owners and were there all the time.  

When the restaurant went out of business, the owners gave my Mom the recipe as a parting gift for my parent’s patronage throughout the years. The original recipe makes about 50 gallons. My Mom cut the recipe down to a regular recipe.
Ingredients:
  • 1/2 large bell pepper diced
  • 1/2 large onion diced
  • 1 tabs margarine
  • 10 ounces cheddar cheese
  • 12 ounces Velveeta
  • 1 cup of milk

Directions:

    This recipe requires a double boiler.

    Sauté onion and bell pepper in the margarine for 4 minutes on the top half of the double boiler while the bottom half of the double boiler is

    coming to a boil on another burner. *By the way if you see this horrible scale at Ikea don’t buy it… yes, it’s that bad!*
    add milk and cook for 3 minutes
    Place the top half of the double boiler on the bottom half
    add the Velveeta cheese and the cheddar cheese

    Stir until all the cheese is melted then cook to a smooth constituency.
    Serve on tortilla chips

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