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Chile con Queso

Chile con Queso - Creamy, cheesy and zesty! This easy dip is addictively good!

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.

Chile con Queso - Creamy, cheesy and zesty! This easy dip is addictively good!

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.

Chile con Queso - Creamy, cheesy and zesty! This easy dip is addictively good!

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.

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Chile con Queso

Chile con Queso - A Family Feast
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 2 quarts

Ingredients

  • 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

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.

Disclosure: This post contains affiliate links.


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Chile con Queso - Creamy, cheesy and zesty! This easy dip is addictively good!

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

  2. I don’t have much chance to taste Mexican food. It will be a good snack for me when I watching movie. Thank you!

  3. Well, Martha, this has been a Mexican ” feast week” for us, thanks to all the recipes you have posted. I usually have avocados in my fridge…best way to keep them in my opinion. The only time I use Velveeta is in my Mac and Cheese and pimento cheese(along with cream cheese and sharp cheddar and a bit of garlic powder and mayo). Guacamole is a much requested appetizer at our Christmas celebration and my 45 yr old recipe is very similar to yours, with the addition of a clove of fresh garlic. Tonight we are having Fajitas. Next week we must eat lots of veggies and fruit!!!!

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 […]

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