Chili con queso Recipe
Tex-Mex · Appetizer · 15 min total
A creamy, spicy cheese dip perfect for parties or game day, made with melted cheese, green chiles, and a hint of chili powder.
5
min prep
min prep
10
min cook
min cook
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 1 (4-ounce) can diced green chiles, drained
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 cup whole milk
- 8 ounces processed American cheese (such as Velveeta), cut into 1/2-inch cubes
- 4 ounces shredded Monterey Jack cheese
- 1 tablespoon pickled jalapeño slices, minced (optional)
- Salt to taste
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.
- Stir in green chiles, chili powder, and cumin. Cook 1 minute.
- Pour in milk and bring to a gentle simmer. Reduce heat to low.
- Add cubed processed cheese and stir until almost melted. Add Monterey Jack cheese and stir until fully melted and smooth.
- Stir in minced jalapeño if using. Season with salt to taste. Serve warm with tortilla chips or as a topping for nachos.
Tips
- For a thinner dip, add more milk 1 tablespoon at a time.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop or microwave.
- To make it spicier, add extra chili powder or diced jalapeños.
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