Mexican Chile con Queso-Bacon Dip

I love appetizers, and one of my favorites is chile con queso dip. This is an easy recipe that can be ready from start to finish with in 25 minutes.

I like to make chile con queso with fresh ingredients and I like to roast the peppers for smoky flavor.

Chile con queso dip is so perfect for a snack or appetizer for any occasion or celebration! you can serve this chile con queso with crispy corn tortilla chips.

I like to use Velveeta cheese because I like the silkiness, creamy smooth dip, however feel free to use any shredded cheese you prefer such as Monterrey Jack, Cheddar, or any melting cheese.

This smooth and creamy cheese dip is a popular TEX-MEX recipe made popular by restaurants in the southern of USA.

Ingredients:

1/2 cup chopped onion

2 sweet peppers chopped fine ( if you prefer hot) use serrano or jalapeno peppers

1 roasted poblano pepper chopped fine

1/2 tsp cumin

1/2 cup chopped fresh cilantro

1 small tomato diced

11/2 cups Velveeta cubed cheese

1 cup Monterey jack cheese shredded

1/2 cup milk

1 cup cooked and chopped bacon

Toppings:

Bacon chopped

Cilantro chopped

Instructions:

1- Cook the bacon in a cast iron skillet over medium-high heat until crispy. Remove excess oil and crispy bacon from the skillet and Add the onions to cook for 2-3 minutes stirring until anions are translucent.

2- Add the sweet peppers, roasted poblano, cooked bacon and milk bring to a simmer then turn down the heat to low.

3- Add the Velveeta cheese, Monterrey jack and cumin gradually and Stirring constantly until smooth, adding milk until desired consistency is reached. Finally add the tomato and fresh cilantro.

Garnish and Serve

Use a deep bowl to serve the chile con queso, garnish with more chopped bacon, fresh cilantro and serve with tortilla chips.