Chile Con Queso

John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.

6 large onions, chopped
2 Tbsp oil
2 lb Velveeta, cubed
16 oz can diced tomatoes, drained (reserve juice)
4 – 8 oz diced green chile

  1. Saute onions in oil until soft.
  2. Stir in cheese until melted.
  3. Stir in tomatoes, chile and enough of the tomato juice to make a dippable cheese sauce.
  • You can also make a quick version of this by melting Velveeta in the microwave with enough good salsa to thin it out.