Chili con queso without the plastic flavor or waxy texture
Chili con queso has fallen on hard times; often it's just Ro-tel Diced Tomatoes & Green Chilies mixed with Velveeta, microwaved, and stirred.
We wanted to keep the simplicity but ditch the plastic flavor and waxy texture. We started with a base of chicken broth, cream cheese, and cornstarch to help stabilize the cheese and prevent it from breaking.
For the cheeses, we chose Monterey Jack for its great flavor and American cheese for its superior meltability. We kept the classic Ro-tel tomatoes but bumped up their flavor even more with garlic and canned chipotle chili.
This dip tasted best when made with block cheese that we shredded ourselves; you can find block American cheese at the deli counter. Pre-shredded cheese will work, but the dip will be much thicker. If you prefer a mild chili con queso, omit the chipotle. Serve with tortilla chips or pita chips.
* For more recipes, cooking tips and ingredient and product reviews, visit www.americastestkitchen.com. Find more recipes like Chile con Queso in "The Complete Slow Cooker."