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Chile con Queso

Chile con Queso - A Family Feast

This recipe for Chile con Queso is a variation of the popular ‘queso’ appetizer served at The Edgewater Café, a popular Mexican restaurant that Jack worked at years ago. Originally, a simpler recipe that included only milk, white American cheese, chiles and Rocket Fuel – Jack’s version includes a blend of cheeses, as well as diced tomatoes to give it additional flavor and a chunkier consistency.

We recently served this chile con queso to rave reviews a few weekends ago.  My daughter’s Daisy Girl Scout troop came over to our house to sort boxes of cookies from our recent cookie sale – and kids and moms alike devoured this queso!  It’s that good!

Chile con Queso
 
Serves: 2 quarts
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1¼ cups whole milk
  • 1 pound American cheese
  • 2 pounds Velveeta
  • 8 ounces Colby Jack cheese shredded
  • 2 tablespoons Rocket Fuel or your favorite hot sauce
  • 2 4-ounce cans chopped green chiles, drained and rinsed
  • 2 14.5-ounce cans diced tomatoes with jalapenos drained
Instructions
  1. Pour milk into 4-quart sauce pan and heat over medium heat until hot.
  2. Add cheeses, stirring as you go. Heat until mixture is thick.
  3. Add Rocket Fuel, chopped chiles and tomatoes.
  4. Heat to serving temperature and serve with corn chips.
  5. Add a little milk if the mixture becomes too thick. Reheat in the microwave as needed.

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Comments

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  1. I’ve been trying to find this recipe for 15 years. Its the best. Merry Christmas!

Trackbacks

  1. […] husband was working back in the kitchen!), the two things I ALWAYS ordered off the menu were the chile con queso appetizer and these chicken chimichangas.  So can you imagine how thrilled I am that Jack now […]

  2. […] Chile con Queso […]