River Twice’s Chili Con Queso Recipe, for All Your Stress-Eating Needs
Owners Amanda and Randy Rucker make this queso dip whenever they're hanging out at home.
As coronavirus spreads, restaurants are pivoting to takeout and delivery, relying on gift cards to serve essentially as micro-loans, and shutting down completely. In lieu of our typical restaurant coverage, we’re going to be bringing you some simple, pantry staple recipes from chefs around the city. For Angela Cicala’s incredibly comforting pasta ceci recipe, click here.
Today, Amanda and Randy Rucker, the husband-and-wife team from River Twice share their recipe for Chili con Queso, a dish that harkens to Randy’s upbringing in Texas, and promises to hit the stress-eating spot.
Chili con Queso
(Makes enough to snack on all day)
1 tbsp. butter
1 white onion, diced
2 jalapeños, diced
2 cans of Rotel diced tomatoes and green chilies
1 cup whole Milk
1/4 lb. cream cheese
1 1/2 lb. Velveeta cheese, grated or chopped
- Over low heat, melt butter. Add onion and jalapeños and cook, stirring often until softened, about 8 minutes.
- Add Rotel, whole milk, cream cheese and Velveeta, and gently stir until incorporated and smooth.
- Serve with corn tortilla chips, chopped cilantro, chorizo or ground beef, if desired.