From the Honeymoon Kitchen
8am, Wine and Cheese Party morning. John: “So, should I make the queso?” Me: “Um, well it takes about 2 hours to melt, and the party is in 12 hours, so, no.” John: “Sigh. Yeah, I guess. [wistful glance at the block of Velveeta on the counter]”
That conversation repeated itself about 3 times on Saturday before the clock finally gave John permission to assemble his pride and joy for our Wine and Cheese Party. No matter how many gourmet restaurants we try, good old Chili’s Skillet con Queso will always hold a special place in our hearts. Sadly (or not), we don’t make it over to Chili’s very often these days. Luckily we’ve created a pretty spectacular substitute that is easily whipped up in a crock pot whenever a craving strikes.
It’s always a big hit at the Wine and Cheese Party, and inevitably someone ends us asking me how we made it. It’s a question which induces blushing and covert mumbling of the words “Velveeta” and “Hormel.” Yes, it’s true. I’m mildly ashamed to throw fake plastic cheese and canned chili into a crock pot and pass it off as home cooking. But let’s face the facts: this dip is delicious. And embarrassment be damned, you good people deserve to know the recipe!
- 1 7.5-oz log of Mexican chorizo (the raw kind, not the smoked Spanish stuff)
- 2 15-oz cans Hormel No Bean Chili (we used the hot variety, but regular is fine)
- 1 2-lb block of Velveeta cheese, cut into 1-inch cubes
- Saute chorizo in a medium saute pan over medium-high heat until cooked through, about 7-10 minutes. Drain on paper towels.
- Place 1 of the cans of chili and the cooked chorizo into a blender. Pulse until smooth.
- Place Velveeta cubes, blender mixture, and remaining can of chili into a crock pot.
- Cook on low for 1-2 hours. Reduce heat to the “warm” setting and serve straight from the crock pot. Or, if it’s a sit down dinner, how cute would it be to heat up a cast iron skillet in the oven and serve it table side in that…always looking for new excuses to make this!
Serves…a LOT of queso. I mean, it’s 2 pounds of cheese, people. Feel free to half the recipe, but only if you have a small-ish crock pot, otherwise it might get kind of crusty.