Chili con Queso {no processed cheese!}

So it’s no surprise that we love queso around here.

I recently got Chili con Queso in my head and could not get it out.

I’ve made Chili con Queso quite a few times before using a brick of Velveeta and a can of beanless chili.  But for whatever reason this time the thought of that brick of Velveeta just freaked me out.

So to satisfy the craving, I decided to make queso from scratch…but still used the freaky gelatinous canned chili…yeah, I know, it doesn’t make any sense.  Note to self: make the chili part from scratch next time, too.

But I digress, nonsensical or no, this one was fantastic Chili con Queso and received rave reviews all night.

Chili con Queso

An Amy’s Cooking Adventures Original recipe

6 tbsp butter, cubed

1 small onion, diced

2 cloves garlic, minced

6 tbsp all-purpose flour

3 ½ cups lowfat milk

12 oz white cheddar cheese, shredded

6 oz cream cheese

1 (15 oz) can Hormel Beanless Chili

½ cup medium salsa

¼- ½  tsp cayenne pepper

Salt, to taste

Place the butter in a medium saucepan over medium heat.  Once the butter is melted, add the onion and cook for 5 minutes or until tender.  Add the garlic and cook for another 30 seconds.

Sprinkle the flour into the pot and stir constantly, cooking for 2 minutes.  Slowly whisk in the milk.  Bring the milk to a simmer, then stir in the cheeses, stirring constantly until melted.

Last, stir in the chili and salsa and heat through.  Use the cayenne and salt to adjust the queso, to taste.