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Nana Pacheco's Chili con Queso


  • 2 tbsp Butter
  • 1 medium Onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp. to ½ cup, Green Chili (roasted, pealed and chopped)
  • 1 12 oz can evaporated milk
  • 1 24 oz Velveet cheese


  • Melt your butter, add your onions and garlic sautéing till the onion is translucent. 
  • Then add your green chili, we added about a ¼ of a cup, but use as little or as much as you can handle. 
  • Then pour in your evaporated milk. Stir until heated.
  • Then slowly add in your Velveeta cheese until it melts into a smooth creamy thick sauce (it may take more or less than 24oz to reach the consistency you want).
  • ). It can be eaten immediately or cool and refrigerate overnight. When you are ready to serve the queso place on the stove on low or in a crock pot on low stirring often to reheat.