Chili con Queso

Or is it Queso Fundido? Or, maybe just straight-up Queso? Around Cooks, we just call it “Queso When is it ready??” or “Queso Where did it all go??!”

To be totally transparent, this is one of those recipes where you shouldn’t focus on what it is, rather, how it tastes. Yup, it’s made with Velveeta. And yes, Velveeta is one of those food items that you either give a quick ‘’Meh,” shrug your shoulders and grab a bag of chips, or you crinkle your nose and you move along to other things.

All we can say for sure is that we made a batch for this photo shoot and our team devoured the whole pot. Some went so far as to suggest that we start a Monthly Queso and Corona Fiesta. We’re trying to decide if it should happen on a Wednesday or a Thursday! Regardless, this is the perfect dip for your SuperBowl festivities.


1 lb. box of Plain Velveeta

1 lb. of fresh or packaged chorizo

1 medium yellow or white onion, diced

1 or 2 cans of crushed Rotel tomatoes

2 serrano or jalapeño peppers, seeded and sliced thin

½ bunch of fresh scallions or green onions, thin sliced

½ fresh lime

1–2 bags of Mexican tortilla chips


Remove the block of Velveeta from its packaging. Slice into one-inch pieces/squares. Lay each piece on its side and cut into four smaller squares. Repeat with all the slices.

Warm a Dutch oven, or similarly sized pan, over medium-low heat. The only criterion here is that the pan be heavy-bottomed and large enough to hold all the ingredients.

Over the medium-low heat, sauté the chorizo.

Remove the cooked chorizo from the pan. Remove excess oil, leaving 2 to 3 tablespoons of oil/fat in the pan. Use this oil to sauté the onions until somewhere between translucent and lightly browned. Add the fresh peppers and give a few quick stirs. We’re not cooking or sautéing the peppers, just adding them to the mix.

Add the crushed Rotel tomatoes to the sautéed onions, including all the liquid from the can. Scrape up the browned bits of onion in the bottom of the pan. If the liquid evaporates, you can add a little beer or water to the pan to keep a little liquid in the bottom. Return the chorizo to the pan. Warm the ingredients. Slowly add the pieces of Velveeta to the pan.

The cheese should melt slowly. Don’t rush this process or you’ll risk burning the cheese. Stir slowly. Everything should melt and all the ingredients will incorporate in 7 to 8 minutes.

When the Queso is a nice, warm, gooey mess, add the green onion and squeeze the lime. Give a few stirs and you are good to go.

Transfer to a serving container or dip directly from the melting pot! 

Grab those chips and Enjoy. Guessing you’ll want to start your own Monthly Queso and Corona Fiesta. Go ahead. Tell your family it was all your idea. We won’t let on!