Chili con Queso Recipe
Chili con Queso Recipe photo by Taste of Home

Chili con Queso Recipe

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"My husband created this thick, cheesy Southwestern dip by adapting a recipe he found in a cookbook," reports Patricia Leinheiser of Albuquerque, New Mexico, "It's excellent."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 24 servings


  • 1 medium onion, chopped
  • 1 to 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1 can (4 ounces) chopped green chilies
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 cup milk
  • Tortilla chips

Nutritional Facts

2 tablespoon: 95 calories, 7g fat (5g saturated fat), 25mg cholesterol, 155mg sodium, 2g carbohydrate (1g sugars, trace fiber), 5g protein


  1. In a saucepan, saute onion and garlic in butter until tender. Add chilies; cook and stir for 5 minutes. Reduce heat to low. Gradually add small amounts of cheeses and milk; stir until melted after each addition. Serve warm with tortilla chips. Yield: 3 cups.
Originally published as Chili Con Queso in Taste of Home April/May 1997, p64

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Dec. 12, 2015

"different & good"

Reviewed Jan. 13, 2013

"Also reducing the milk amount will help the watery-ness. Good flavor though!"

Reviewed Jan. 13, 2013

"A bit too watery. Drain the chiles if possible and cut the butter to 1 tbsp. this may help. Otherwise very tasty. Could use Rotel instead of the chiles or add some chopped jalapeño to add the kick you want. Very nice and open to customizations which is nice. Will definitely try again come Superbowl time."

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