Chili con Queso Recipe

4 5 7
Chili con Queso Recipe
Chili con Queso Recipe photo by Taste of Home
Publisher Photo

Chili con Queso Recipe

Read Reviews
4 5 7
Publisher Photo
Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. —Patricia Leinheiser, Albuquerque, New Mexico
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 to 2 garlic cloves, minced
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 2-1/2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • Tortilla chips
  • Chopped tomato and sliced jalapeno pepper, optional

Directions

In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.
Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno. Yield: 24 servings (2 tablespoons each).
Originally published as Chili con Queso in Taste of Home April/May 1997, p64

Nutritional Facts

2 tablespoons: 95 calories, 7g fat (5g saturated fat), 25mg cholesterol, 155mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 5g protein.

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 to 2 garlic cloves, minced
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 2-1/2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • Tortilla chips
  • Chopped tomato and sliced jalapeno pepper, optional
  1. In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.
  2. Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno. Yield: 24 servings (2 tablespoons each).
Originally published as Chili con Queso in Taste of Home April/May 1997, p64

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Reviews forChili con Queso

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MY REVIEW
katecrid47 User ID: 7098019 268120
Reviewed Jun. 19, 2017

"My 12 year old son made this yesterday for his Dad for Father's Day. Rave reviews all around.

I did not use whole can of chilis and added a little more milk for consistency but the flavor was outstanding! Thanks for sharing!"

MY REVIEW
Angel182009 User ID: 6228642 259722
Reviewed Jan. 15, 2017

"I reduced the milk so it would be thicker. Overall I thought this had a unique and delicious flavor."

MY REVIEW
AfterAgnesDowner User ID: 7584816 239213
Reviewed Dec. 12, 2015

"different & good"

MY REVIEW
rokyb010 User ID: 6132993 42031
Reviewed Jan. 13, 2013

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

MY REVIEW
rokyb010 User ID: 6132993 18694
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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