ASmith1946 wrote:
>
> Just found two recipes for "Chili con Queso dated 1956: one uses Velveta; the
> other recommends "1 lb. Old English cheese".
>
> See "Fiesta Fa Mexican, Spanish and Southwestern Recipes ... Commemorating
> Albuquerque's 250th Anniversary." Albuquerque: Home & School Association,
> [1956].
>
> Andy Smith

Got an older recipe from: 'The Genuine New Mexico Tasty Recipes' by
Cleofas M Jaramillo.
This is a 1981 reprint of the original pamphlet, which was published in
1942.

'Green Chile with Cheese

Stew in milk to moisten, as many peeled, chopped green chiles as you
wish to serve. Add yellow cheese cut up in small pieces and salt to
taste. Simmer a few minutes to melt cheese; serve.'

A later recipe from: 'Historic Cookery by Fabiola C Gilbert, published
in 1970

'Chile Verde con Quest

Dried green chile is best, but canned chile may also be used--one cup
canned green chile or its equivalent of the dry product after it has
been soaked.

3 T(bs) fat
3 T chopped onion
1 clove chopped garlic
1 c canned green chile
1 c thinly sliced cheese
1 t(sp) salt

Fry onion and garlic in fat. Add coarsely chopped green chile and sliced
cheese. Add salt. Cook over slow fire until cheese is melted.'

Maybe the Anglos use(d) Velveeta while the New Mexicans use(d) real
cheese?