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Chevys Chili Con Queso

By Todd Wilbur

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This top secret clone of the cheesy appetizer from this 107-unit Mexican food chain is perfect to whip out for your festive fiestas. This recipe will make enough of the spicy cheese concoction for plenty of party-time double dipping. The Anaheim chili has a mild spiciness, so we'll toss a jalapeno in there for extra kick. If you can't find an Anaheim pepper, use any mild green chilies that are available, as long as you get about 1/2 cup of diced pepper in the mix.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 16-ounce box Velveeta
  • 3/4 cup whole milk
  • 1 green Anaheim pepper, seeded and diced (about 1/2 cup)
  • 1/4 cup diced white onion
  • 1 jalapeno pepper, seeded and diced
  • 2 teaspoons minced cilantro
  • Juice of 1 lime
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper (freshly ground is best)
  • Pinch of salt
  • Pinch of dried thyme
  • 2 medium tomatoes, seeded and diced (about 2/3 cup)
  • 1/4 cup ranchero cheese, crumbled
  • Tortilla chips for dipping
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    • Instructions

      1. Combine Velveeta and milk in a medium saucepan over medium/low heat. Stir often as the cheese melts. Be careful not to burn it.

      2. When the cheese is melted add the remaining ingredients, but not the tomatoes. Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning. Stir in the tomatoes and remove the queso from the heat. 

      3. Pour the queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping.

      Makes about 2 cups.

      Tidbits: Ranchero cheese is a crumbly Mexican cheese that can be found near the cream cheese in your supermarket.

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