Chile con Queso Recipe
Tex-Mex · Appetizer · 25 min total
A classic Tex-Mex dip made with melted cheese, roasted green chiles, and aromatics. This creamy, slightly spicy appetizer is perfect for parties or game day.
10
min prep
min prep
15
min cook
min cook
8
servings
servings
210
kcal/serving
kcal/serving
Ingredients
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped yellow onion
- 1 clove garlic, minced
- 1 (4-ounce) can diced green chiles, drained
- 1/4 cup diced tomatoes with green chiles (such as Ro*Tel), drained
- 1/2 cup whole milk
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
- 1 tablespoon chopped fresh cilantro (for garnish)
Instructions
- Melt butter in a medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds more.
- Stir in diced green chiles and diced tomatoes; cook 1 minute.
- Pour in milk and bring to a gentle simmer. Reduce heat to low.
- Gradually add shredded cheeses, stirring constantly until melted and smooth.
- Stir in cumin, salt, and cayenne if using. Cook until heated through, about 2 minutes.
- Remove from heat. Garnish with cilantro. Serve warm with tortilla chips.
Tips
- For a thinner dip, add more milk 1 tablespoon at a time.
- Can be made ahead and reheated gently over low heat, adding a splash of milk if needed.
- Serve with tortilla chips, fresh vegetables, or as a topping for nachos.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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