Authentic Chile con Queso (without the Velveeta)

5 from 2 votes

Homemade, from-scratch Chile con Queso made with fresh ingredients, has a velvety texture, and is the best our taste testers have ever had!

Prep Time10

Cook Time12

Course: Main Course, Side Dish

Cuisine: Mexican, Tex-Mex

Keyword: Cheese Dip, Chile con Queso, Queso

Servings: Servings

Calories: 305kcal

Author: Kelly Anthony

3 tablespoons canola or avocado oil
1-½ cup chopped jalapenos, core and seeds removed (about 5 medium-sized jalapenos)
1 cup chopped white onion (about ½ of an onion)
2 tablespoons all-purpose flour
2-¾ cups whole milk
2 cups freshly grated American (or mild cheddar) cheese
2 cups freshly grated Monterey Jack cheese
1 (15-ounce) can fire-roasted tomatoes, drained (or 2 Roma tomatoes, seeded and diced)
¼ cup fresh, chopped cilantro leaves
1-¼ teaspoon chili powder
1 teaspoon Kosher salt
¾ teaspoon paprika
1 tablespoon adobo sauce (from a can of chipotles in adobo)

Add the oil to medium-sized saucepan and allow to come to temperature over medium-high heat. Add the peppers and onions and saute for about 6 minutes, until softened. Stir occasionally.
Sprinkle over the flour and stir for about 1 minute. Slowly, add the milk a splash at a time, whisking until smooth after each addition until it reaches a pudding-like consistency. At this point you may whisk in the remaining milk.
Allow the milk to reach a simmer, then reduce the heat to maintain a simmer, stirring often. Allow to simmer for about 5 minutes. Once the mixture has thickened slightly, reduce the heat to low. Add the cheeses and stir until completely melted.
Add remaining ingredients and stir to combine.
Serve warm alongside tortilla chips and enjoy!