Mexican · Starter · Easy
Chili Con Queso
Texas's beloved cheese dip: molten Velveeta and cheddar studded with green chiles and tomatoes, made for warm tortilla chips.
The whole recipe in 60 seconds
Chili Con Queso, in 5 ideas
- Low heat and patience prevent a grainy, separated dip
- Processed cheese is traditional here; it melts smoother than any natural cheese
- Keep it warm in a small slow cooker for parties
- Stir in cooked chorizo for a heartier version
- Drain the tomatoes well so the dip stays thick
What you need
Ingredients
- 1 lb processed cheese (Velveeta), cubed
- 1 cup shredded sharp cheddar
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 1/2 cup milk
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro
- 1 jalapeno, minced (optional)
- Tortilla chips for serving
How to make it
Directions
- Combine the cubed processed cheese, cheddar, and milk in a saucepan over low heat.
- Stir constantly until completely melted and smooth, about 10 minutes.
- Stir in the drained tomatoes with chiles, cumin, and garlic powder.
- Keep warm over very low heat, stirring occasionally, until ready to serve.
- Top with cilantro and minced jalapeno.
- Serve immediately with warm tortilla chips.
Money saver. Buy the store-brand processed cheese loaf; it melts identically to the name brand for less.