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This recipe for Chile con Queso is a variation of the popular ‘queso’ appetizer served at The Edgewater Café, a popular Mexican restaurant that my husband Jack worked at years ago.
Originally, a simpler recipe that included only milk, white American cheese, green chiles, and Rocket Fuel – Jack’s version today 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 a few weekends ago when we hosted a Super Bowl party – and everyone loved this dip! It’s cheesy and creamy with the perfect amount of heat.
You can make this dip ahead of time, then pour it into a small slow cooker to stay warm and bubbly.
Served with your favorite chips for dipping, or spooned over tacos, this Chile con Queso is a crowd favorite. Enjoy!
This post was originally published in February 2013. We’ve updated the photos and text.
- 1 1/4 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
- Pour milk into 4-quart sauce pan and heat over medium heat until hot.
- Add cheeses, stirring as you go. Heat until mixture is thick.
- Add Rocket Fuel, chopped chiles and tomatoes.
- Heat to serving temperature and serve with corn chips.
- Add a little milk if the mixture becomes too thick. Reheat in the microwave as needed.
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