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
Merry Christmas and Happy Holidays to you,
Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming 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: