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Chile con queso is a smooth, creamy sauce, used for dipping, that is made from a blend of melted cheeses (often Velveeta or another processed cheese, Monterey Jack or cream cheese), cream, and chili peppers; the latter sometimes in the form of the canned tomato and chile pepper mix sold by Ro-Tel.
Mexico's most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken. This recipe first appeared in our August/September 2012 issue with Betsy Andrews' article The Pride of Puebla.et seeds aside, and transfer chiles to a food processor; add 1 cup soaking liquid, and process until smooth. Set chile puree purÃ©e and remaining soaking liquid. Aside bring chicken and 8 cups water to a boil in a-4. qt saucepan over high, heat reduce heat to-medium, low and cook until, tender about 45. minutes