Chili con Queso – Randy’s

Easy and Excellent!

Makes about 22 half-cup servings

Ingredients:

• 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

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.)

Notes:

• 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.