If you find your Tex-Mex utterly incomplete without a large bowl of queso, this authentic Texas-style Chile con Queso is just the thing for you. But, beware, this is an appetizer that puts you at serious risk of stuffing yourself before you even make your plate.
It starts, of course, with perfectly melted cheese, but it's so much more than that. The flavors are big and bold thanks to the sautéed onions and peppers, yet the fresh cilantro and tomatoes keep things bright and vibrant, and it all melds together into one addictively good dip.
Of all the amazing Tex-Mex recipes out there, this one just might be king. Most of us Texans grew up making queso with cans of Rotel with green chiles. In fact, we actually use it in our Rotel Dip with taco-seasoned ground beef. But, with a stand-alone queso like this one, where the chiles and the cheese are truly the stars of the show, the fresh produce makes a world of difference. And, luckily, there's very little effort involved.
If you're feeling a little extra, try serving your Chile con Queso with warm, homemade tortilla chips. You will be the most beloved guest at any game day, Super Bowl party, Tex-Mex dinner, or even girls' night in! Everybody loves queso and this recipe is perfect for feeding a crowd.
HOW TO MAKE CHILE CON QUESO
To kick off your Chile con Queso you'll start by adding oil to a medium size saucepan and allowing it to come to temperature over medium-high heat.
As soon as the oil is hot, add diced white onion and jalapeños. Be sure to remove the seeds from your jalapeños if you do not want to serve up a hot and spicy Chile con Queso!
Stir the onions and peppers every now and again until they have softened. This should only take about six minutes.
Next, you'll add a can of evaporated milk. If you do not have evaporated milk on hand, feel free to use fresh milk. However, evaporated milk is an especially handy ingredient as it keeps your queso dip from thickening and congealing too quickly.
One ingredient you shouldn't make substitutions for when it comes to a Tex-Mex-style Chile con Queso recipe is American cheese. American cheese melts down smooth, creamy, and never breaks.
This particular cheese gets a lot of flack for being a processed cheese rather than a natural cheese. But, while you can certainly make cheese dip without a product like Velveeta, you won't make an authentic Chile con Queso unless you have it in hand.
For this recipe, you will need an entire 16-ounce block of American cheese. Cut the block into 1-inch cubes and carefully drop the cheese into the pan. Reduce the heat to medium and stir until the American cheese is melted and completely smooth.
Now, you'll reduce the heat once more and add in freshly grated Monterey Jack cheese. Monterey Jack cheese is a staple cheese in the world of Tex-Mex. When freshly shredded cheese is added to queso, it not only adds an irresistible stretchy cheese quality to the dip but enhances the flavor as well.
Speaking of flavor, to finish off your Chile con Queso you will need kosher salt, garlic powder, fresh diced tomatoes, and cilantro.
It is essential that you remove the pulp and seeds from your tomatoes before chopping and adding them to the Chile con Queso. There is quite a bit of water in the tomato pulp, which would, unfortunately, water down your queso if left intact.
Lastly, add your finishing ingredients to the pot, stir, and serve with warm tortilla chips!
HOW LONG DOES CHILE CON QUESO LAST?
If by some miracle you end up with leftovers of this addictive dip, don't fret it! Chile con Queso should last for 4-5 days when stored in an airtight container in the refrigerator.
CAN YOU FREEZE CHILE CON QUESO DIP?
Often times when a milk product, such as cheese, is frozen and reheated it tends to break and you don't get the same consistency you enjoyed pre-freezing. Fortunately, in this one case, we've lucked out. Queso made from Velveeta is the exception to the rule and you should be able to safely freeze and reheat this dip without any concern.
SLOW COOKER INSTRUCTIONS
Making Chile con Queso in the crockpot is very simple!
First, you'll just cook up your onion and jalapeño on the stovetop, like usual, stirring often. This should only take about 6 minutes.
When the vegetables are softened, add them to the bowl of your slow cooker along with the Velveeta, evaporated milk, Monterey Jack, garlic powder, and kosher salt. Turn the heat to the low setting and allow to cook for about 45 minutes, stirring occasionally.
Once everything is nice and hot, and melted together, stir in your chopped tomatoes and cilantro. Serve with tortilla chips and enjoy!
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With this easy and authentic Chile Con Queso recipe on hand, you are 100% equipped for any Super Bowl party!
- 2 tablespoons avocado or canola oil
- 1 white onion, diced (about a ½ cup)
- 4 jalapenos, seeded and diced (about a ½ cup)
- 1 (16-ounce) package Velveeta or block American cheese, cut into 1" cubes
- 1 (12-ounce) can evaporated milk
- ¾ cup freshly grated Monterey Jack cheese
- ¼ teaspoon garlic powder
- Pinch of Kosher salt
- 3 Roma tomatoes, seeds removed and diced
- ¼ cup chopped cilantro leaves
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Add oil to a medium-sized saucepan and bring to temperature over medium-high heat. Add the diced onion and jalapeno and saute until softened, stirring often, about 6 minutes.
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Reduce the heat to medium. Add the cubed cheese and evaporated milk, and stir occasionally until melted and smooth.
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Reduce the heat to low, add the Monterey Jack, garlic powder, and salt and stir until smooth. Add the chopped tomatoes and cilantro and stir once more.
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Transfer to a serving vessel, serve with tortilla chips, and enjoy!
