This is the only 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!
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A lot of cheese dips seem to fade in the background like the cheap cheese on nachos at the movie theater. This creamy, hearty dip, however, 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 ain’t no ordinary queso. First off, the richness of texture added by the chili make 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 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!
Cook’s Note – 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.
- 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.
- This chile con queso doubles nicely. Just make sure you use a large saucepan when making a double batch.
Cook’s Tools & Ingredients – Chile con Queso:
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Chile con QuesoPrint Pin Rate
- 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 milk
- 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
- Heat vegetable oil in 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 small bowl.
- Add half-and-half and cornstarch to 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. Stir in cilantro, and serve with tortilla chips.