One of the first New Mexico recipes I learned to make when I moved to New Mexico was this Chile Con Queso which was served at about every party and get-together I attended. This concoction was never meant to be a health food. The main ingredient is Velveeta.
Now you may ask, as I did, what Velveeta is doing in a traditional New Mexican dish. My research tells me it was the first cheese that didn't need to be refrigerated, and a boon to those households that had little refrigeration.
We made this for our family "Thanksmas" last week, and had some leftover, so I put it in the ham and been soup I made. Delicioso! T'would be good in posole too.
Servings: 8 Serving size: 1/4 cup Preparation time: 30 minutes Total time: 45 minutes
Good cooking to you!
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Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: