3. Place the dip in your slow cooker. If you're making queso for a party, transfer the prepared dip to a slow cooker. This will keep the dip warm for hours and maintain the dip's creamy texture.

Chope’s chile con queso starts with meaty, Anaheim-esque Joe E. Parker green chiles, which are grown and roasted in Las Cruces and Hatch — the center of chile production in New Mexico.

Carefully simmer the queso on low heat for 3 to 5 minutes, adjusting its thickness to suit your taste by adding broth or cheese. Serve hot and keep warm, stirring every so often to avoid the ...

In a large, heavy-bottomed saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until the onion is softened and lightly browned, 12 to 15 minutes.

But his chile con queso — buried deep on page 5 of his menu, under the scolding description "100% real cheese, the way it should be" — is so salty it assaults the palate rather than cosseting ...

The dip’s origins can be traced to Northern Mexico’s chile con queso. Print references found in Mexican literature as early as the 1800s, but the first published recipe using the phrase ...

The chile con queso you know best may be a jar of tomato- and chile-flecked processed cheese. But it can also be a thing of unparalleled beauty, a deliciously messy, fiery, thin salsa capped with ...

Albuquerque has a lot to offer when it comes to quality Mexican food options and chile con queso is at the top of the list. We took the time to find who was serving the best chile con queso in ...