Skillet Queso

I realized this morning that I've never given you guys the one recipe I'm probably most famous for.  I use the word famous very loosely.  By famous I mean amongst my family and closest friends.  Anyone that has ever been to my house during the summer, fall, winter, or spring for any occasion whatsoever has probably had my skillet queso.  I call it mine, but it's really not.  I've had this recipe ever since I worked in Lawton at Comanche County Memorial Hospital.  I worked in the nursery there with some great ladies and I got this recipe from Kim Laverne who was one of my nurse friends.   I quit working there after Amy was born, so I've had this recipe for over 18 years!

Memorial Day Weekend 2008

I would put a pictures up of me making this, but to be honest with you I don't even know if I have the necessary ingredients.  I'm a stranger to the pantry these days.  But see that little bowl in the picture there?  The one behind the can of beer?  There is skillet queso in there! That's about all you're gonna get picture-wise!   You'll just have to trust me that this is good and good for you.  Ok. That's a lie.  But it is good.  It makes a whole lot more than what you see in that bowl.  There is probably a skillet on the stove behind everyone.  I'm sure we just spooned some out to munch on.

This recipe is a perfect recipe for the Super Bowl.  And if you make it you will be very famous amongst Your family and friends.  I promise.

To make this you will need:

2-4 cans of Wolf Brand Chili with beans

One pound of Velveeta (you can use 2% if you like)

1 cup of picante sauce 

That's the basic recipe and you just heat the ingredients over low heat stirring often to prevent scorching. 

The original recipe also called for this dip to be poured into a large casserole dish and then garnished with the following:

2 medium avacados, cut into chunks

1 tomato, chopped

2 green onions, chopped

A dollop of sour cream in the middle of the pan

I don't know why... but we rarely make it that way anymore.  I don't know if it's because of picky eaters through the years, or if it's because we're ready to dig in, or if it's because it saves better if the other ingredients aren't on top.  At any rate... it's delicious with the garnishes but it's still just as delicious if you don't use them.  

You will want to have plenty of chips on hand.  I've also witnessed people eating this with flour tortillas and also used as a topping for chili cheese dogs.  

One side note.  I've made this using more or less chili and it's just fine so you can play with the proportions.  I've also found that I like to use more picante sauce.  I also use medium to hot salsa.  

Getcha some of this folks!!!

Oh, and P.S.  I've tried other brands and to me there is only one kind of chili for this recipe.. Wolf Brand.