Chile Con Queso Recipe
Servings: 6
This is such a quick and easy chile con queso dip to serve at your next get-together! It’s full of fresh cheese, tomatoes, and delicious Mexican seasonings that’ll keep you coming back for more. And don’t worry, this queso is made without Velveeta so the ingredients are a lot more wholesome!
Print Recipe
Ingredients
- 1 small onion finely chopped
- 1 jalapeno ribs and seeds removed and finely chopped
- 3 tablespoons butter
- 2-3 cloves garlic minced
- 3 tablespoons all purpose flour
- 1 1/2 cups milk
- 1/2 cup cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 15 oz can petite diced tomatoes
- 1 4 oz can diced green chilies
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
Instructions
- In a medium sauce pan cook the onion and jalapenos in the butter until soft. Stir in the garlic and cook for about 30 seconds or until fragrant. Stir in the flour and cook for 1 minute.
- Carefully whisk in the milk and cream. Stir well to combine and cook until it starts to thicken. Add in the remaining ingredients and turn the heat to low. Cook until the cheese is melted and everything is well combined.
- May keep warm in a crock pot on the low or warm setting.
Notes
Ingredient Note: If you want more heat- leave the ribs and seeds in the jalapeno and can also add in some cayenne pepper. Also, if it is too thick just add in a little more milk.
Storage: You can allow your queso to cool to room temperature and then store it in the fridge in an airtight container for 3-5 days. For best results, reheat it on the stovetop while stirring regularly, or in the microwave as you alternate heating and stirring until it’s warmed through.
