Mi Tierra’s Chile con Queso

Method

1. Prepare the ingredients. Cut the Velveeta into small, even pieces; grate the cheddar; and finely mince the jalapeño, seeded tomato, and onion. Have everything ready before the cheese goes over the heat.
2. Melt the cheeses gently. Set a heatproof bowl over a saucepan containing about 1 inch of barely simmering water, making sure the bowl does not touch the water. Add both cheeses and stir often until they are melted and mostly smooth, 5 to 7 minutes. Keep the heat gentle and do not let the water boil hard.
3. Add the cream. Pour in the heavy cream a little at a time, stirring continuously, until the queso is smooth and glossy. If it seems too thick for dipping, add another tablespoon of warm cream.
4. Finish the queso. Fold in the minced jalapeño, tomato, and onion. Continue heating and stirring for 1 to 2 minutes, just until the vegetables lose their raw chill and the dip is hot.
5. Serve warm. Transfer a small amount to a warm serving bowl and keep the remainder warm over very low heat or in a slow cooker on its warm setting. Stir occasionally and serve with tortilla chips or Fritos corn chips.

Before you start

Use low, indirect heat. The double boiler gives the cheddar time to melt into the processed cheese and cream without scorching or separating. Freshly grated cheddar melts more evenly than cheese coated with anti-caking powder.

Cut the vegetables finely. They should punctuate the smooth queso, not turn it into a chunky salsa.

Microwave option

Combine the cheeses in a microwave-safe bowl. Heat at 50 percent power in 30-second intervals, stirring thoroughly after each interval. When melted, stir in the cream, then the jalapeño, tomato, and onion. Continue in short intervals only until hot and smooth.

Rescue and common mistakes

If the queso is too thick, stir in warm cream 1 tablespoon at a time. If it begins to look oily, take it off the heat and stir steadily while it cools slightly; aggressive heat is usually the cause. If it cools and tightens at the table, return it to gentle heat rather than adding a large amount of cold liquid.

Holding and leftovers

For a gathering, hold the finished queso at 140°F or warmer and refill a small serving bowl as needed. Refrigerate leftovers in a shallow covered container within 2 hours and use within 3 to 4 days. Reheat on the stovetop or in the microwave to 165°F, stirring often; do not use a slow cooker to reheat cold leftovers. Once hot, it may be transferred to a preheated slow cooker on warm.