Recipe of the Week: Chili Con Queso, by L.P.


  • 1 lb pasteurized process cheese spread
  • 1 (1-lb) can of chili without beans
  • 4 green onions, chopped
  • 1 (4oz) can of chopped green chili peppers


  1. Mix all of the ingredients in a CrockPot® or other slow-cooking pot.
  2. Cover and cook on low for 2 to 3 hours.
  3. Serve hot from the pot.
  4. Use as a dip for corn ships or as a sauce over Mexican food.

Makes about 4 cups.

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  1. -Randy

    I aggree, during normal times real cheese is the way to go, but when the SHTF and we break out our storage food, this recipe would definitely work as is. I’d like to see more emphasis on prepper food in this section, kudos to the contributor.

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