Here's three out of my files:
Chile con Queso
1 # soft cheddar cheese
1 c prepared or fresh salsa
Tortilla chips and red bell pepper spears
In a 1 qt microwave proof bowl combine cheese and salsa. Heat in the microwave for 2 minutes on high heat (stirring halfway through) or until cheese is melted and hot. Serve with tortilla chips and red bell pepper spears.
Chile con Queso II
Yields: 6 servings
1 c green chiles, diced
1 # grated Monterey Jack cheese
1 # grated Cheddar cheese
1 medium tomato, peeled and finely chopped
2 T sour cream
2 shakes Worcestershire
Heat all ingredients over low flame until cheese is thoroughly melted. Serve fondue-style with tortilla chips.
Bullpepper's Chile con Queso, Mexico City Style
Queso con Rajas de Chile
Makes: ~ 1 c
Source: - Bullpepper's, San Antonio, Texas - San Antonio Express-News
1 poblano chile
Additional Serrano or jalapeño chiles (optional)
1 T vegetable oil
½ small onion, minced
1 clove garlic, finely chopped
1 c shredded Asadero cheese (or Monterey jack or mozzarella cheese)
¼ c half-and-half
Salt, to taste
Corn chips or flour tortillas
Roast the poblano chile, then peel and remove stem and seeds. (If desired, roast a couple of Serrano or jalapeño chiles at the same time; seed and mince.) Slice poblano into thin strips (rajas).
Heat the oil in a pan, add the onion and garlic and sauté just until the onion is transparent. Add the poblano strips, cheese and half-and-half and cook over low heat, stirring constantly, until the cheese is creamy, about 5 minutes.
Season to taste with salt. Transfer to a heated chafing dish and serve immediately, along with chips or tortillas. Recipe can be increased if desired.
I have other, more "involved" and more gourmet recipes. If you want, I'll post those as well.
You also try the standard version of a can of Rotel and a block of Velveta, and nuke it all in the microwave.
The recipes I posted, you can purchase everything at a decent grocery store. You can even get Mexican cheeses, like queso Asadero, queso fresco, etc., there.
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