Somehow the '1/2 cup' turned into 12 cups when I converted the text from
HTML to Plain Text. Sorry about that!

Tex-Mex Chile con Queso

Serves 4

Like many San Antonio restaurants, Mi Tierra, where we encountered this
recipe, served our chile con queso (Texans call it just queso) with
multicolored tortilla chips.

1 cup grated extra-sharp cheddar cheese
12 cup Velveeta, cut into pieces (that says ONE HALF!)
12 cup heavy cream (again, ONE HALF)
2 Tbsp chopped peeled yellow onion
2 Tbsp diced tomato
1 jalapeño, stemmed, seeded, and diced
1012 oz. homemade or top-quality store bought Tortilla Chips

Put cheddar and Velveeta into a medium pot set over another pot of
simmering water over medium heat and heat until cheese mixture is nearly
melted. Add cream and stir constantly with a wooden spoon until cheese
mixture is hot and smooth, 35 minutes.
Transfer melted cheese mixture to a serving dish and sprinkle onions,
tomatoes, and jalapeños on top. Serve immediately with chips.

This recipe was first published in Saveur


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