Chile con Queso

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Followed recipe, but cheese and milk in double boiler and once it melted it was lumpy. Not sure if milk curdled or if it was cheese. Just regular Kraft American Singles. Not sure what went wrong. I'm at high altitude, maybe that was the cause. Wish I could have got it to come out smooth. :(

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I like that it didn't get that cheese-skin that quesos often have, but there was something missing that I just couldn't put my finger on. I made the recipe as directed. Maybe next time I'll double the veggies & saute them before I add them to the cheese.

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Mmmm! Delicious. Definitely will be making this again!! i used white cheddar instead of american so next time im going to use heavy cream instead of the milk to make it creamier. Also, like others said, i am going to cook the veggies before hand.

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This was a huge hit at the 4th of July gathering! I doubled the recipe and there was only about a cup of cheese left at the end of the day that people were arguing over. You definitely need to cook the veg ahead and I added chipotle powder to add a bit more depth of flavor.

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Love it. I added A roasted Chile Arbols Salsa that I made, and roasted all of my veggies. Heavily garnished it wth Cilantro. and lime on the chips

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I made this recipe based on previous comments/reviews. It was excellent. Kids loved it too and I prefer these ingredients vs. the queso recipes that utilize processed cheese whiz. Next time, I will substitute Rotelle for the plain canned tomatoes.

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Loved it! Loved it! Loved it!! What a great and simple recipe, I will definitely make this many times over. I also followed the suggestion to sautee the peppers, onions, and garlic and I am so pleased with the outcome!

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I used a 1.5qt slow cooker to melt the cheese and milk. Like another reviewer, I sauteed the other ingredients before adding to the pot. You need to give the queso about 30 minutes for the flavors to meld with the cheese. Consistency is great, and it's not too spicy. Easy to make.

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The flavor is fantastic and super easy. You can vary the heat by the chilies you add. I have made this several times and freeze the leftovers.

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The White American cheese is a plus, since it melts a lot easier than just about any natural cheese out there. Cheddars and Jacks are always naturally stringy. This recipe could, however, turn out better if the peppers/onion/garlic were first sauteed in some butter before adding in the cheese and milk. The spices could also be added with the pepper mix. Tomatoes last. Plus, you can increase all vegetables by nearly a half. Otherwise, great flavor and texture.