Chili Con Queso

Bob Wagner, Head Coach, University of Hawaii Athletic Department, Oahu

We were invited to watch the Rose Bowl in 1986 at a friend’s home, and I just couldn’t stop snacking on the dip. It was so good! Our hostess, Bonnie Fox, made a second batch! She gave us the recipe.

• 1/2 pound sharp Cheddar, grated
• 2 4-ounce cans Ortega green chiles, chopped
• 2 1-pound cans tomatoes, drained, peeled and chopped
• 1/2 pound Velveeta cheese, thinly sliced
• Garlic salt to taste
• Chili powder to taste

Combine Cheddar, chiles, and tomatoes in a bowl and mix well. Brush a 2-quart casserole dish with vegetable oil. Alternate layers of Velveeta cheese with sharp cheese-tomato mixture starting with the Velveeta and ending with tomato mixture for a total of three or four layers. Sprinkle with garlic salt and chili powder.

Bake in oven at 350° F. for 30 minutes. Cool 10 to 15 minutes. Serve with corn or tortilla chips. Serves 6-8.