Chile con Queso
Back in 1939, Sunset published a dip recipe from reader M.K.C. of Elk Grove, California, for La Salsa con Queso--"a lively dish from Mexico," as we described it, made with canned tomatoes, diced American cheese, and a whisper of fresh chile. While its origins are up for debate--Texas and Arkansas have also claimed the recipe--the dip (now called chile con queso, or simply queso) is still a crowd-pleaser. Our update on the classic, perfect for Super Bowl Sunday or another sports fest, is made with fresh hot salsa plus hot sauce--but keeps the Velveeta for that chip-coating cling.
This Story Originally Appeared On sunset.com
Credit: Annabelle Breakey
132 calories; calories from fat 61%; protein 5.8g; fat 9.1g; saturated fat 5.9g; carbohydrates 6.6g; fiber 0.3g; sodium 622mg; cholesterol 31mg.