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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.
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Chile con Queso
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
- 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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I’ve used a similar recipe for years but it began with 2 diced large white onions (about 2 cups) being said in butter until just soft, then canned tomatoes and Ortega roasted green chiles were added and all was sauteed together for about 2-3 minutes. These onions also added to the chunkiness. Then Velveeta was melted in. Additional cheese and canned milk could be added in but often wasn’t. We usually made the recipe 3-4 days prior to serving to allow the flavors to marry. Often we served it wit chunks of toasted Italian bread. It’s just as good, I think even better than chips and more filling if part of an appetizer station.
I love the idea of serving queso with chunks of bread Deborah! Thanks for sharing!
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!!!!
So glad you enjoyed the menu this week Linda! (Fajitas for dinner sounds delicious!) Have a great weekend!
I don’t have much chance to taste Mexican food. It will be a good snack for me when I watching movie. Thank you!
Hope you enjoy the recipe Kristi!
I’ve been trying to find this recipe for 15 years. Its the best. Merry Christmas!
Thanks Tom! Merry Christmas to you too!