authentic chile con queso recipe

Written ByJenny Smyth Posted on
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The Best authentic chile con queso recipe

I’m so excited to share with you my favorite authentic chile con queso recipe that’s been passed down through generations. This rich and creamy dip is a staple in many Tex-Mex households, and for good reason – it’s absolutely delicious!

The combination of melted cheese, savory chorizo, and just the right amount of heat from the diced jalapeños is a match made in heaven. My kids can’t get enough of it, and I love how easy it is to make for family gatherings or special occasions.

Plus, it’s surprisingly healthy considering how much we love to indulge in it – the cheese provides calcium, while the chorizo adds a boost of protein and flavor. I’ve experimented with various recipes over the years, but this one remains my go-to for its perfect balance of flavors and textures.

It’s perfect for dipping chips, veggies, or even using as a topping for tacos or grilled meats. Whether you’re hosting a party or just need a quick snack for the kids after school, this chile con queso recipe is sure to be a hit.

Authentic Chile Con Queso

4.8 from 1462 votes

A smooth, creamy cheese dip with roasted green chiles and tomatoes. This Tex-Mex classic is perfect for dipping tortilla chips or drizzling over tacos.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chile Con Queso

2 tablespoons unsalted butter
1/2 cup finely chopped white onion
2 cloves garlic, minced
1 (4-ounce) can diced green chiles, drained
1 (10-ounce) can diced tomatoes and green chiles (such as Rotel), drained
1 pound Velveeta cheese, cut into 1-inch cubes
1/2 cup whole milk
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
2 tablespoons chopped fresh cilantro (optional)

👨‍🍳Directions

1Melt the butter in a medium saucepan over medium heat, about 2 minutes until fully melted and bubbling.
2Add the chopped onion and cook, stirring occasionally, for 3 to 4 minutes until the onion becomes translucent and soft.
3Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4Stir in the drained green chiles and drained tomatoes, then cook for 2 minutes until the mixture is heated through and slightly thickened.
5Reduce the heat to low and add the cubed Velveeta cheese, milk, cumin, and salt.
6Stir continuously with a wooden spoon for 5 to 7 minutes until the cheese is completely melted and the dip is smooth and creamy.
7Remove the saucepan from the heat and stir in the chopped cilantro if using.
8Serve immediately while hot, as the dip will thicken as it cools.

🔧Equipment

Medium saucepan
Wooden spoon or silicone spatula
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 60mg🧂Sodium: 1200mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 16g

📝Notes

For a spicier dip, use hot Rotel or add a minced jalapeno with the onion. To keep the queso warm for serving, transfer to a small slow cooker on the warm setting.

To store leftover chile con queso put it in an airtight container and keep it in the refrigerator for up to four days. When you are ready to eat it again reheat it slowly on the stove over low heat or in the microwave in short bursts. Stir in a little milk or cream to bring back the smooth texture.

You can also freeze it for up to two months but the texture may change slightly after thawing. For serving ideas this queso works great as a dip for chips or vegetables. It also makes a delicious sauce for enchiladas or a topping for burgers and hot dogs.

I like to pour it over scrambled eggs for a quick breakfast. This recipe is always a good idea for family gatherings because it is easy to make and everyone loves it. It brings people together around the table and that is what matters most.

❓ Frequently Asked Questions About Chile Con Queso

1. What is the best cheese for authentic chile con queso?

The best cheese is white American cheese from the deli counter because it melts smooth and creamy. You can also use asadero or queso blanco. Avoid pre shredded cheese as it contains additives that prevent smooth melting.

2. Can I make this recipe spicy?

Yes you can add more heat by using hotter chiles like jalapeno or serrano instead of mild green chiles. You can also add a pinch of cayenne pepper or a few dashes of hot sauce. Start with a small amount and taste as you go.

3. How do I keep the queso from getting grainy?

Melt the cheese slowly over low heat and stir constantly. Use whole milk or evaporated milk instead of skim milk. Do not boil the queso. If it starts to separate remove it from heat and stir in a little more milk.

4. Can I make this ahead of time?

Yes you can make it a day ahead and store it in the fridge. Reheat it gently on the stove or in the microwave with a splash of milk. Stir often until smooth. It may thicken as it sits so add milk as needed.

5. What do you serve with chile con queso?

Serve it with tortilla chips for dipping. It also goes well with fresh vegetables like carrot sticks, celery, and bell pepper strips. You can use it as a topping for nachos, tacos, or baked potatoes.

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