Chile Con Queso – Randy’s

Easy and Excellent!

Freezes well.

This recipe makes about 88 fluid ounces or 33 (1/3 cup) servings .

If you make half a batch, you can add the whole can of cream of mushroom soup and it still tastes great.

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Ingredients:

• 2 lbs Velveeta Cheese
• 2 8oz packages of Cream Cheese
• 1 10.5oz can of Cream of Mushroom Soup
• 2 10oz cans of Rotel Diced Tomatoes and Green Chilis
• 1 cups milk
• 1/4 cup Ortega taco sauce (optional)

Instructions:

Heat on the stove or in the microwave, stirring frequently.

Sous Vide Instructions:

1. Cut into 2″ thick slices
2. Place together in a Sous Vide Bag
3. Heat at 155+ degrees for 30 – 60 minutes
4. Mash the bag to mix
5. Pour out and stir

Oven Instructions:

1. You may need to stir in extra milk due to the evaporation in the oven.
2. You can easily fit a 2x recipe in a seam table pan.
3. Preheat the oven to 200 degrees.
4. Cut the cheese into 2″ thick slices and place it and all the other ingredients into a steamer pan.
5. Stir every 20 minutes until melted together. (A potato masher works well for stirring the ingredients.)