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Back in 1939, Sunset published a dip recipe from reader M.K.C. of Elk Grove, California, for La Salsa con Queso–“a lively dish from Mexico,” as we described it, made with canned tomatoes, diced American cheese, and a whisper of fresh chile. While its origins are up for debate–Texas and Arkansas have also claimed the recipe–the dip (now called chile con queso, or simply queso) is still a crowd-pleaser. Our update on the classic, perfect for Super Bowl Sunday or another sports fest, is made with fresh hot salsa plus hot sauce–but keeps the Velveeta for that chip-coating cling.
Preheat a serving bowl with boiling water. In a large saucepan over medium-high heat, sauté onion in butter until soft, 10 minutes. Stir in salsa, bring to a boil, and remove from heat. Add cheese and stir until mostly melted, 3 minutes. Stir in yogurt and hot sauce and cook over medium-low heat until steaming (don't simmer), 5 minutes.
Drain water from serving bowl, add chile con queso, and serve with bell pepper strips and tortilla chips.
Preheat a serving bowl with boiling water. In a large saucepan over medium-high heat, sauté onion in butter until soft, 10 minutes. Stir in salsa, bring to a boil, and remove from heat. Add cheese and stir until mostly melted, 3 minutes. Stir in yogurt and hot sauce and cook over medium-low heat until steaming (don't simmer), 5 minutes.
Drain water from serving bowl, add chile con queso, and serve with bell pepper strips and tortilla chips.