My boyfriend and I used to hit up Buffalo Wild Wings a least once a week and now that we have changed our eating habits, we have had to cut that out. Our favorite appetizer to get there was their Chili Con Queso. My mouth waters just thinking about it. It wasn’t a lot, but the flavor was amazing and we always wanted more.
Since I have started freezer cooking, I’ve been thinking about quick and easy side options to go with the main entrées. Yesterday I wanted to try out the chicken enchiladas that I had made and froze. By the way, the recipe for that is here. I kept thinking about that Chili Con Queso from BWW and what all had to be in it. Then it donned on me: it was simple. After a quick trip to the grocery store and an hour of simmering in a crock pot, I had made pure perfection.
Chili Con Queso
half recipe, feeds 2-3 people
1 block of Velveeta (32 oz.)
1 can of Rotel Mild diced tomatoes and green chilies (10 oz.)
1 can of Hormel Chili, no beans (10.5 oz.)
Cut Velveeta cheese block in half. Cut into smaller cubes for faster melting. Add cheese, Rotel (undrained) and chili into a crock pot on high. Let simmer for an hour. Serve with tortilla chips.