Chili con Queso – Maryann’s

Easy and Excellent!

Freezes well.

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


  • 2.5lbs 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


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




Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *