Chile Con Queso
Discover the ultimate party-ready dip with this rich and creamy Chile Con Queso! Bursting with bold flavors, this Tex-Mex classic combines the perfect blend of sharp cheddar and Monterey Jack cheeses with aromatic garlic, spicy jalapeños, and tangy diced tomatoes with green chiles. A touch of cumin and cayenne pepper adds a tantalizing kick, while evaporated milk ensures a luxuriously smooth texture. Quick to prepare in just 25 minutes, this irresistible queso pairs perfectly with crispy tortilla chips, making it a crowd-pleaser for game days, fiestas, or casual gatherings. Don’t forget to sprinkle fresh cilantro on top for an optional burst of freshness!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 medium, diced white onion
- 2 cloves, minced fresh garlic
- 1 tablespoon olive oil
- 2 medium, seeded and diced jalapeño peppers
- 1 10-ounce can, drained canned diced tomatoes with green chiles (e.g., Rotel)
- 1 12-ounce can evaporated milk
- 3 cups, shredded sharp cheddar cheese
- 1.5 cups, shredded Monterey Jack cheese
- 1 tablespoon cornstarch
- 0.5 teaspoon cumin
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 2 tablespoons, chopped (optional) fresh cilantro
- 1 bag (for serving) tortilla chips
Instructions
In a medium saucepan, heat the olive oil over medium heat.
Add the diced onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and diced jalapeño peppers and cook for another 1-2 minutes, until fragrant.
Add the drained canned diced tomatoes with green chiles to the saucepan and stir well.
Lower the heat to medium-low and pour in the evaporated milk, stirring to combine.
In a small bowl, toss the shredded cheddar cheese and Monterey Jack cheese with the cornstarch. This helps prevent clumping as the cheese melts.
Gradually add the cheese mixture to the saucepan, one handful at a time, stirring constantly to ensure a smooth dip.
Once all the cheese has melted, stir in the cumin, cayenne pepper, and salt. Taste and adjust seasoning if needed.
If desired, stir in the chopped cilantro for a fresh, herbal finish.
Serve the Chile Con Queso warm with tortilla chips for dipping.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 34% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 7.4 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 750 mg | 58% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
