The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This is the only homemade Chile con Queso recipe you’ll need for parties, game day, snacks, and more! It’s made from scratch and without processed cheese like Velveeta!
Chile Con Queso costs about $6.07 to make 12 servings. That is only 51¢ per serving.
Chile Con Queso
Many cheese dips seem to fade in the background like the cheap cheese on nachos at the movie theater. However, this creamy, hearty dip has all kinds of fun things going on to keep your mouth (and eyes) interested.
One look is all it takes to know that this isn’t your ordinary queso. First off, the chipotle’s rich texture makes this dip seem almost like a meal in itself.
The colorful pops of tomato add nuanced flavors, and there’s enough zip from the chipotle chiles to keep you on your toes. Whether you’re looking for a quick compliment to a meal or looking to impress with the best dip at your Super Bowl party, you can’t go wrong with this Chile con Queso!
Does chile con queso have meat?
While some recipes do use a type of meat such as sausage or beef in their queso, I prefer the queso’s taste without the meat in the recipe.
Are queso and cheese dip the same thing?
Queso is literally melted cheese, so yes, queso and cheese dip are the same thing. It is a dip made with real ingredients and no processed cheese such as Velveeta.
How long does chili con queso last in the fridge?
Leftover queso will keep covered in the refrigerator for up to 5 days. To rewarm the queso dip, place it in the microwave and heat on 50% power for 30 seconds. Stir and then repeat until heated through.
How to make Chile Con Queso:
STEP ONE: First, heat the vegetable oil in a medium saucepan over medium-high heat. Then add the onion and cook until golden brown.
STEP TWO: Stir in the chipotle and garlic and cook for about 30 seconds. Next, stir in the tomatoes and cook until warmed.
STEP THREE: Transfer to a small bowl and add the half-and-half and cornstarch to the empty saucepan. Whisk together and bring it to a simmer.
STEP FOUR: After it is simmering, mix in the cheese. After the cheese has melted, stir in the tomato mixture and salt.
STEP FIVE: Finally, let it sit for 10 minutes to thicken and then stir in cilantro. Serve with tortilla chips.
Cook’s Tools & Ingredients:
- mixing bowl
- chipotle chile in adobo
Cook’s Note – Homemade Chile con Queso
- Please, please, PLEASE only use freshly grated cheese for this Chile con Queso recipe. The pre-shredded variety has anti-clumping additives that add a grainy texture to this queso dip.
- This chile con queso doubles nicely. Just make sure you use a large saucepan when making a double batch.
How Long Is It Good For:
SERVE: You can keep the queso out for up to 2 hours before it will need to be refrigerated. When I serve Chile Con Queso at parties, I either pop it into a small crockpot and keep it on warm, or I put it in a serving bowl and set it on a warming tray.
STORE: Leftover queso will keep covered in the refrigerator for up to 5 days. To rewarm the queso dip, place it in the microwave and heat on 50% power for 30 seconds. Stir and then repeat until heated through.
FREEZE: Dairy doesn’t freeze and reheat well; it becomes grainy. Because of this, I do not recommend freezing this dip.
How much will this Chile Con Queso recipe without Velveeta cost to make:
RECIPE COST: $6.07
PER SERVING COST: $0.51
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 1 Tablespoon vegetable oil – $0.03
- ½ cup yellow onion – $0.31
- 1 Tablespoon minced canned chipotle chile in adobo sauce – $0.09
- 2 large garlic cloves – $0.01
- 10-ounce can Rotel Diced tomatoes & green chilies – $0.98
- 1 ½ cups half-and-half – $1.13
- 1 Tablespoon cornstarch – $0.03
- 8 ounces Monterey Jack cheese – $2.22
- 4 ounces Colby cheese – $1.11
- ¼ teaspoon salt – $0.01
- 1 Tablespoon fresh cilantro – $0.06
Easy Dips for Parties:
For some inspiration on different dips to serve at a party, check out my list below.
- Baked Pimento Cheese Dip
- 7 Layer Greek Dip
- Yogurt Curry Dip
- Bacon Ranch Dip
- Cowboy Caviar Dip
- Queso Blanco Dip
- Whipped Feta Dip
- Spinach Artichoke Dip
- Philly Cheesesteak Dip
- Homemade French Onion Dip
Chile con Queso
- 1 Tablespoon vegetable oil
- ½ cup yellow onion chopped fine
- 1 Tablespoon minced canned chipotle chile in adobo sauce
- 2 large garlic cloves minced
- 10 ounce can Ro-tel Original Diced Tomatoes & Green Chilies drained
- 1 ½ cups half-and-half
- 1 Tablespoon cornstarch
- 8 ounces Monterey Jack cheese shredded (2 cups), room temperature
- 4 ounces Colby cheese shredded (1 cup), room temperature
- ¼ teaspoon salt
- 1 Tablespoon fresh minced cilantro
COOK ONION, TOMATO, AND CHILES:
- Heat vegetable oil in a medium saucepan over medium-high heat until shimmering.
- Add onion and cook, stirring often, until golden brown, about 5 minutes.
- Stir in chipotle and garlic and cook until fragrant, about 30 seconds.
- Stir in drained tomatoes and cook until warmed, about 1-2 minutes. Transfer to a small bowl.
- Add half-and-half and cornstarch to the now-empty pot, and whisk together until combined.
- Bring to simmer, then reduce heat to low and whisk in shredded cheese until melted.
- Stir in tomato mixture and salt. Let sit for 10 minutes to thicken slightly.
FINISH AND SERVE:
- Stir in cilantro, and serve with tortilla chips.