Diane Bush’s Chile con Queso
- RECIPE YEAR: 2013
- RECIPE BY: Nancy Walker
- YIELD: Serves 40
- PAIRS WELL WITH: Stephen & Walker Trust Winery Limited Pinot Noir
This recipe comes from Tony’s mother, Diane Bush. I first tasted this dish 33 years ago at a family gathering, and it has been one of my favorite things to serve and share with friends and family. We eat this right from the pot, in the kitchen, with kids, dogs and friends running through the house. Celebrate with your own family with this crowd-pleasing appetizer.
- 1/4 cup olive oil
- 2 cups diced yellow onions
- 4 cans (each 8 ounces) Anaheim chiles, diced
- 2 tablespoons all-purpose flour
- 8 tomatoes, diced
- 2 boxes (each 16 ounces) Velveeta cheese, cut into 1/2-inch cubes
- 1/2 cup evaporated milk
- Salt and freshly ground pepper, to taste
- Chips, bread, pretzels or vegetables for serving
In a very large Dutch oven or stockpot over medium-high heat, warm the olive oil. Add the onions and cook, stirring occasionally, until translucent and caramelized, about 15 minutes. Add the chiles and cook, stirring occasionally, for 10 minutes. Add the flour and stir to make a paste with the onions and chiles. Stir in the tomatoes. Add the cheese cubes to the pot and reduce the heat to low. Stir continuously until the cheese is melted and bubbles very slowly. Use the evaporated milk to adjust the consistency if the dip is too thick. Season with salt and pepper. Serve the dip with chips, bread, pretzels or vegetables.