Border Crossing Queso

A while back I shared a recipe for the Border Crossing Restaurant's Green Chile Stew.  The restaurant is sadly long since gone.  For years it was a favorite in Norman, Oklahoma.  Patterned after The Shed Restaurant in Santa Fe, New Mexico, it was a staple of southwest cuisine in our area.  I ran across two recipes in my Aunt Judy's things after she passed away.  One was the recipe for Green Chile Stew which is worth its weight in gold.  The other was the famous queso recipe.  This is the queso ahead of all quesos.  When I shared the stew recipe on some local websites and message boards, the number one response besides, "thank you" was "do you have the queso recipe?"  As promised, here it is.  It's a very simple queso, with Velveeta as the base.  It's thick and rich, and a great foundation for anything you want to add in.  One variation the restaurant offered was queso with their stew added in.  Since the stew recipe is now readily available, I suggest you try that combination as well.  You won't be disappointed.  In fact, my husband and I opted to stay in for Valentine's Day, celebrating at home this year.  Our menu was homemade chicken taquitos with Border Crossing Queso for dipping.  I rounded out the snack fest with some Chocolate Covered Snickers Strawberries for dessert.  If there is one way to show my husband the amount of love I have for him, it is with this queso!

Just like the restaurant...

Thick, creamy and rich.

Serve with chips, AND on top of your meal.

Note, this thickens quickly.
If you have a fondue pot, or chafing dish
it would be ideal for serving this queso.

A flavor of Norman's past...

Try some Green Chile Stew mixed in for a
true flavor of The Border Crossing.

THE BORDER CROSSING QUESO

2 pounds Velveeta cheese, cut into cubes
5 ounces cream cheese, cut into cubes
1 (4 ounce) can diced green chiles (or more to taste OR use roasted Hatch chiles if you have them!)
2 ounces finely diced white onion
3 ounces whole milk

Heat in a double boiler.  Whip until smooth.  Serve with chips and on top of your meal.

Prep Time:  Approximately 10 minutes     Cook Time: Approximately 20 minutes

NOTE: The original recipe came in a HUGE quantity.  We could it down to a manageable amount.  Here is the original as written:

15 pounds Velveeta Cheese
2.5 pounds cream cheese
1 1/2 pound hot chopped green chiles
1 pound diced onions
3 cups milk
                                                   

If you love the flavors of The Border Crossing,
Try my husband's famousGreen Chile Stew:

Here's a peek at those Chocolate Covered Snickers Strawberries we enjoyed for our Valentine's Day dessert!