Chili con Queso – Randy’s

Easy and Excellent!

Makes about 22 half-cup servings


  • 2 lbs Velveeta Cheese
  • 1 8oz package of Cream Cheese
  • 1 10.5oz can of Cream of Mushroom Soup
  • 3 10oz cans of Rotel Diced Tomatoes and Green Chilies
  • 1 cup milk (dropped from 2 cups milk in Nov, 23)
  • 1 tsp salt
  • 1/4 cup Ortega taco sauce
  • Optional Ingredients (suggested by Kait but Danielle doesn’t use them):
    • 2 tsp of cumin
    • 2 tsp cayenne pepper
    • 2 tsp chili powder


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.)


  • 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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