The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

Recipe Cost $6.07

Recipe Serving Cost $0.51

This is the only homemade Chile con Queso recipe you’ll need for parties, game days, 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.

Dips are the perfect choice when serving a crowd. A few of my favorites include this Crockpot Buffalo Chicken Dip, Queso Blanco Dip, and this Smoked Queso Dip.

Chile Con Queso

Many cheese dips fade in the background, like the cheap cheese on nachos at the movie theater. However, this creamy, hearty dip has 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, chipotle’s rich texture makes this dip seem almost like a meal.

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 game day party, you can’t go wrong with this Chile con Queso!

What You’ll Love About Chile Con Queso

Easy to prepare: The recipe is simple and uses basic ingredients. Even the most beginner cook can make this dip!
Customizable: Add more or less chipotle chile to meet your family’s individual tastes.
Party food: This is a great appetizer to bring to a party. It is always a favorite and one that feeds a crowd.

A chip dipping into the Chile Con Queso.

Chile Con Queso Ingredients and Estimated Cost

Per Serving Cost: $0.51

Recipe Cost: $6.07

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

How To Make Chile Con Queso

***For complete recipe instructions, see the recipe card ave video below.

First, heat the vegetable oil in a medium saucepan over medium-high heat. Then add the onion and cook until golden brown.
Next, stir in the chipotle and garlic and cook for about 30 seconds. Next, stir in the tomatoes and cook until warmed.
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.
After it is simmering, mix in the cheese. After the cheese has melted, stir in the tomato mixture and salt.
Finally, let it sit for 10 minutes to thicken, and then stir in cilantro. Serve with tortilla chips.

Recipe Variations and Substitutions:

Four-Cheese Queso: Use a mix of four kinds of cheese, such as cheddar, pepper jack, queso fresco, and cotija, to create a richer and more diverse flavor profile.
Fresh Tomatoes: Instead of Rotel tomatoes, use freshly diced tomatoes for a lighter and fresher taste.
Bacon and Sausage: For a heartier version, add cooked and crumbled bacon or cooked chorizo sausage to the queso.
Roasted Vegetables: Roast red bell peppers or poblano peppers before adding them to the queso for a smokier flavor.
Green Chile Queso: Use chopped green chilies instead of chipotle chilies for milder and more traditional green chile queso.
Vegan Queso: Replace dairy products with plant-based alternatives, such as almond or coconut milk, and use vegan cheese shreds for a delicious vegan queso option.
Oil Swap: Instead of vegetable oil, use canola oil, sunflower oil, or olive oil.
Chili Powder: If you don’t have chipotle chiles in adobo sauce, use chipotle chili powder for a smoky flavor.

Serving and Storage Tips

SERVE: You can keep the queso out for up to two 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 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 five days. To rewarm the queso dip, place it in the microwave and heat at 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.

Chile Con Queso Recipe FAQs

Does chile con queso have meat?

While some recipes use a type of meat such as sausage or beef, I prefer the queso’s taste without the meat in the recipe.

Are queso and cheese dip the same thing?

Queso is melted cheese, so yes, queso and cheese dip are the same. 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 five days. Place the queso dip in the microwave and heat at 50% power for 30 seconds to rewarm it. Stir and then repeat until heated through.

Chile Con Queso over a basket full of tortilla chips.

Easy Dips for Parties:

For inspiration on different dips to serve at a party, check out my list below.

Love this? Pin the recipe for later!

Chile con Queso

This is the only Chile con Queso recipe you’ll need! It’s made from scratch and without processed cheese like Velveeta!

4.58 from 7 votes

Print Pin Rate

Course: Appetizer

Cuisine: American, Tex-Mex

Keyword: cheese, dip

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

US Customary – Metric

Calories: 168kcal

Author: From Cook’s Country

Ingredients

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

US Customary – Metric

Instructions

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.

MELT CHEESE:

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.

Video

Notes

The nutrition information below is just for the queso dip. It doesn’t include tortilla chips.
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.

Nutrition

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Velveeta Queso Blanco Dip made in just 6 minutes!

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