There is a time and place for just about everything. My mother loves to entertain – and she took after her mother. One of the many dishes I remember her making when I was growing up was her chili con queso dip – there were two main ingredients as far as I can remember – a can of Hormel chili without beans and Velveeta cheese. I am not exactly sure what was in that chili if it didn’t have beans, but whatever it was – once it was mixed with that velvety fake cheese, magic happened.
It has been years since I have even thought about Velveeta cheese – but I found this recipe in Bon Appetit, and would you believe that was one of the ingredients? I know Velveeta is nothing but processed cheese – and eating a hunk of Velveeta cheese is definitely not something I am interested in doing. In fact, I seriously never imagined myself buying a stick of Velveeta ever…but there is really nothing like melted Velveeta cheese when you are making a dip.
The other weekend when I was trying to figure out what to make for the Super Bowl, I kept coming back to this recipe. Part of me wanted to just make the recipe that my mother had engrained in my head – but this recipe looked even better. It had a combo of Velveeta and real cheese – and some sausage. Well, this dip was just about the best I have ever had. I could have easily just sat down with a bowl and a spoon…but I was good and stuck to the chips – but let me tell you, there was no way to stop at just one. Fortunately I wasn’t the only person that felt that way, so it went pretty quickly – otherwise I seriously would have eaten it all. Velveeta – I’m sorry for ignoring you all these years, and thinking that I was done with you. I just had to find the right time…and now that I have, there will be a place for you always.
- 1 tablespoon vegetable oil
- 6 oz. fresh chorizo, casings removed
- 2½ cups half-and-half
- 8 oz. Velveeta cheese, cut into cubes
- 8 oz. Monterey Jack cheese, grated
- 8 oz. sharp cheddar, grated
- 2 tablespoons chopped canned chipotle chiles in adobo
- 1¼ teaspoon kosher salt
- ¾ teaspoon ancho chile powder
- ¾ teaspoon chipotle chile powder
- 2 oz. crumbled Cotija cheese or queso fresco
Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6–8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.
Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.
DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.
For a printer-friendly version of this recipe, please click here: Creamy Queso with Sausage
2 thoughts on “Creamy Queso with Sausage”
My eldest teenager has been asking for this dish for a long time. However, believe it or not finding velveeta cheese is hard to do in HK. Will have to keep my eyes peeled for some of that as this recipe sounds delicious. Take Care, BAM
LOL! I feel much the same way about Velveeta. I usually avoid it, but it certainly does have it’s time and place. This dip sounds like a winner for sure. Good thing it went fast!! :) Have a great week Dawn!