Chile con Queso cheese dip is an integral part of Tex-Mex cuisine. Originally hand made and spiced, the Mexican-inspired Chile con Queso became just “Queso” after WWII. The advert of processed American cheese and canned tomatoes led to a simplified dip made with melted American cheese and canned diced tomatoes with jalapenos. Only two ingredients- easy! In fact, as the “Americanized” version gained in popularity, supermarkets began placing Ro-tel canned tomatoes near the boxes of processed Velveeta cheese on the shelf. Serve this comfort food with homemade yellow or blue corn tortillas, either fried in to chips or served as-is.

$Chile con Queso - Tex-Mex Cheese Dip with Chiles$

Chile con Queso – Tex-Mex Cheese Dip with Chiles

This classic Tex-Mex Queso goes way beyond the modern 2 ingredient dip of melted Velveeta and Ro-tel canned tomatoes with peppers in terms of creaminess and flavor. The difference is notable and will easily become a welcome addition to any corn chips or raw vegetables you have lying around.

5 from 2 votes

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Course: Appetizer, Dip, Hand Food

Cuisine: American, American Southwest, North American, Tex-Mex

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Large skillet
Medium bowl
Wooden spoon

Ingredients

1 tbsp Butter
1 cup Onion, chopped
2 medium Jalapenos, stems, seeds and ribs removed
3 cloves Garlic, minced
15 small Cherry tomatoes, halved
13 oz Can evaporated milk
2 tbsp Corn starch (skip for gluten free)
1 cup Water (reduce by half for gluten free version)
10 oz Yellow American cheese, block or slices
10 oz White American cheese, block or slices
1 tsp Ground cumin
½ tsp Salt
¼ tsp Each: Black pepper and onion powder
4 oz Pickled jalapenos
1 tsp Cilantro
Sides – Pico de gallo and tortilla chips Homemade Pico de Gallo

US Customary – Metric

Instructions

Heat butter in a large skillet over medium heat. Add onion, garlic, and fresh jalapenos and cook until softened, about 4 minutes. Add and tomatoes. Cook another 3 minutes.
1 tbsp Butter, 1 cup Onion, chopped, 2 medium Jalapenos, stems, seeds and ribs removed, 3 cloves Garlic, minced
In a medium bowl, whisk evaporated milk and cornstarch. Wisk in the water until everything is combined.
13 oz Can evaporated milk, 2 tbsp Corn starch (skip for gluten free), 1 cup Water (reduce by half for gluten free version)
Add liquid to the vegetables in the skillet and stir until just starting to thicken. Mix in cheese until completely melted. Stir in salt, pepper, cumin, pickled jalapenos, and cilantro. Bring to a low simmer and cook for 3 minutes. Serve warm in a serving bowl or small slow cooker alongside warmed tortilla chips and salsa.
15 small Cherry tomatoes, halved, 10 oz Yellow American cheese, block or slices, 10 oz White American cheese, block or slices, 1 tsp Ground cumin, ½ tsp Salt, ¼ tsp Each: Black pepper and onion powder, 4 oz Pickled jalapenos, 1 tsp Cilantro

Notes

Queso can be stored covered in the refrigerator for a few weeks.
To reheat queso, warm in a saucepan over medium-low heat or microwave on high for 2 minutes.