Originally posted by Lucky Bishop
The absolute classic chile con queso -- if by classic, one means "what the people who eat this stuff regularly consider to be proper chile con queso" -- is quite simple: one pound of Velveeta, one can Ro-Tel, pinch of cumin. Stir together over low heat until melted.
Anyone who grew up in west Texas and New Mexico has eaten several tons of this stuff.
I have certainly eaten my share of it - in fact made it for dinner one night last week.
Senor - most of the Tex-Mex places around here do not serve it "gratis" like the salsa picante and sometimes green sauce as well, but you have to order it as an appetizer.
Some places have white or yellow, but it always has to be ordered.