This easy chile con queso recipe, not made with Velveeta, is super duper with real cheese and so easy to make!
It’s hard to not find (chile) chili con queso at any party or restaurant if you live in Colorado.
I mean what’s not to like when you have crispy tortilla chips to dip in a cheesy dip loaded with green chiles.
This popular tex-mex recipe is great for dipping taquitos in or pouring on tacos or burritos or taquitos.
This real cheese dip is also great served with just flour tortillas.
In fact one could do a perfect game day spread with a chile con queso party bar.
I don’t have a slow cooker, but this chile con queso dip can easily be kept warm in one.
But first let’s settle this-chile con queso or chili con queso?
Correct if you answered chile, not chili!
Chiles are peppers. Chili is chili made with meat.
In this case, if you want to add meat you surely can, but this could be part of your queso bar.
Put out the toppings and some small dishes and let everyone create their own version of queso.
Just make sure to invite me!
To me it’s a perfect appetizer and a week ago Manservant and I found us fighting for the last bit of cheese when we went to Torchy’s for a casual supper.
Though we try to avoid this good thing, sometimes it just can’t be avoided! FYI-they gave it to us free when we joined their club!
With Super Bowl approaching, I thought it time I add this easy recipe to TIHIC.
My mother tells me I have an overabundance of Mexican recipes here, but hey, I’m married to a Texan. What does she expect?
So now it’s time, don’t you think, to add this super fabulous, amazing chile con queso recipe to the files.
Is this the real thing?
There are a million versions of this delicious cheese dip, but I tend to stay away from the one that’s the most popular.
Frankly, if you love velveeta cheese, go find another recipe, because this recipe is not made from cheese food.
Yes, everyone has their vice, but I’ve never been a processed cheese person; I just like to stick with the real stuff.
What kinds of cheese should you use in chile con queso?
Sharp cheddar cheese, Monterrey jack, pepper jack cheeses, white Mexican cheese, such as Asadero or Muenster-any are great for queso.
Fresh chili peppers, whether they are poblanos, serrano peppers or jalapeno peppers doesn’t matter to me, but I do love to throw in a tablespoon or so, of chipotles for their nice smoky flavor.
Top this warm dip with fresh tomatoes and green onions-I stay away from Rotel tomatoes, though I know people swear by them. If you must, you must, but I like using fresh peppers and tomatoes.
Want ground beef on top or perhaps some crumbled chorizo? No problemo-make this the way you like-well, except for ahem…the Velveeta.
Years ago, I worked with a woman who introduced me to fresh corn tamales and chile con queso.
In college it was my go-to appetizer, but I made it quite differently.
I wish I could remember exactly but it began with sauteed onions and peppers and then adding an entire can of crushed tomatoes. From there I stirred in the cheese and it was ready to serve.
I tried it awhile back and it just didn’t seem the same. If anyone has heard of a similar version, I’d love the recipe!
So let’s get started, shall we?
How To Make Chile Con Queso
In a medium saucepan heat butter on medium-low heat.
Add the diced onions and then the garlic.
Pour in some half and half or whole milk works fine, too.
Add in some roasted green chiles, or a can of Hatch chiles. I keep roasted chiles in the freezer for moments like these!
Now it’s time for your choice of grated cheese. Oh and don’t forget to stir in some chipotles for that nice smoky flavor.
Stir well on low heat. If you find yourself having to add more milk or cream, just add it.
You don’t want this to thicken like a spread, it should be a delicious dip, that clings to your chips, but isn’t smothering them!
Feel you want more flavor? Add some taco seasoning, but honestly I prefer adding green chile powder or a touch on ancho chile powder.
This con queso recipe is considered an El Paso version because of the green chiles.
I’m just telling you what the Homesick Texan says, but to me this screams New Mexico!
When you have the queso consistency you want, serve it with corn chips and don’t forget to sprinkle on the tomatoes, green onions, ground beef or chorizo, which is totally optional and more green chiles, because-well, they aren’t!
Is this the best dip I know of?
Well, you know I’m partial to onion dip, and this cheesy dip with jalapeno jam, but when it comes to Mexican food, besides my favorite salsas, this is one perfect dip for most any Mexican dish I know.
Shoot, for that matter I love it on baked potatoes, eggs and even love dipping fresh veggies in it.
And now, with this recipe, I can make this cheesy goodness whenever I want. But then I’d miss Torchys!
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Chile Con Queso is a mildy spicy, cheesy dip made with chiles. It is a great appetizer served with chips, but can also be ladled over burritos, or used as a dip for taquitos. Really anywhere you’d like a cheese sauce, this stuff rocks!
4 Anaheim, poblano or Hatch chiles, roasted and peeled and cut into strips OR 1 -2 cans of green chiles drained well, 2 chiles reserved for garnish
1 –2 jalapeno chiles or 1 serrano, seeded, deveined and minced
2 T butter
1/4 medium onion, diced
2 garlic cloves, minced
1/4 to 1 c of Half-and-Half
2 t of minced chipotles in adobo
2 c shredded cheese (see suggestions in post)
1/4 c chopped cilantro
Fresh diced tomatoes, fresh minced green onions for garnish
Chips or flour tortillas for serving
In a large skillet or pot, melt the two tablespoons of butter on medium-low heat. Add the onions and cook for about 5 minutes or until onions are soft and translucent. Add garlic and cook for 30 seconds.
Pour Half-and-Half in and add two of the chiles or 1 can of green chiles. Turn the heat to low and stir in the cheese a little bit at a time until it is melted. If your cream gets too hot and has boiled down, feel free to add more until the queso is the consistency you want.
Stir in the chipotles and the cilantro.
Serve garnished with tomatoes and green onions and the extra chiles with tortilla chips or flour tortillas on the side.
I always keep a container of chipotles with adobo in the fridge. They last forever and are perfect for adding spice and smokiness to whatever you want.
Adapted from Homesick Texan.
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