Thee Con Queso

Desi gave me the okay to share with you the famous con queso recipe, courtesy of her father Jody.  Its incredibly simple, but its the trick that makes it the best queso around.  I feel the need to offer a little lesson on con queso for my Edmonton peeps who have never heard of such thing...or maybe they just call it something different...they would most definitely use Cheez Whiz and make sure the "z" is pronounced "zed". 

Lesson
Translated literally from Spanish, con queso means "with cheese".  Its a hot commodity in the starter menus of most US restaurants.  Webster defines it as a Mexican dipping sauce of cheese, cream and chili peppers.  It can also be referred to as chili con queso and offers many variations, some including ground beef.  Other variations are made entirely of white cheddar and called queso blanco another huge favorite of mine.  Annie's Eats makes a mean queso blanco.  And just to say it, I'm pretty sure Velveeta was meant to be con queso as it is the perfect cheese or whatever it is for the job. 

Bumstead Con Queso

1 block of Velveeta cheese
(2) 28 oz can of stewed tomatoes (strained well)
1 large onion (cut into nice big slices)
Jalapenos seeded and diced (to your heat tolerance)

In a large saucepan (or crockpot), melt the Velveeta cheese, add remaining ingredients making sure to leave the onion raw <--- trick.  Mmm, raw onions.  Ya know, I used to eat vidalia onions whole when I was little.  My mom didn't have the heart to tell me it wasn't an apple.  Back to the recipe. Allow to sit at low temperature until the jalapenos and onions are softened.  The onions will barely be translucent.  Serve hot with tortilla chips and enjoy!

I think thats about right.  Desi, did I miss anything?

PS, my spell check really hated this post.