Chile Con Queso Chile Cheese Dip
Creamy, cheesy, and packed with zesty flavors, this Chile Con Queso Chile Cheese Dip is a crowd-pleasing appetizer perfect for game days, parties, or any festive gathering. Featuring a blend of sharp cheddar and Monterey Jack cheeses, this dip is elevated by the heat and tang of jalapeños, green chiles, and juicy diced tomatoes. The base, made with a combination of whole milk and evaporated milk thickened with cornstarch, ensures a velvety texture that pairs perfectly with crispy tortilla chips. Easy to make in just 25 minutes, this queso is customizable with fresh cilantro for a hint of herbaceous brightness—or adjust the spice level to suit your taste buds. Serve it piping hot for the ultimate dipping experience that's sure to impress your guests!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 small, finely chopped white onion
- 2 minced garlic cloves
- 1 finely chopped, seeds removed (optional for less heat) fresh jalapeño
- 1 4-ounce can, diced green chiles
- 1 10-ounce can, drained diced tomatoes
- 1 cup whole milk
- 1 cup evaporated milk
- 1 tablespoon cornstarch
- 2 cups, shredded sharp cheddar cheese
- 1 cup, shredded Monterey Jack cheese
- 2 tablespoons, chopped (optional) fresh cilantro
- 0.5 teaspoon, or to taste salt
- 0.25 teaspoon black pepper
- 1 bag, for serving tortilla chips
Instructions
In a medium saucepan, melt the butter over medium heat.
Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant.
Add the diced green chiles and drained diced tomatoes to the saucepan. Stir to combine and cook for another 2-3 minutes.
In a small bowl, whisk together the whole milk, evaporated milk, and cornstarch until smooth. Slowly pour the mixture into the saucepan, stirring constantly to avoid lumps.
Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken slightly, about 3-5 minutes.
Reduce the heat to low and gradually add the shredded cheddar and Monterey Jack cheeses, one small handful at a time, stirring until completely melted and smooth after each addition.
Season the queso with salt and black pepper to taste. If desired, stir in chopped cilantro for added freshness.
Transfer the queso to a serving bowl or a warming dish to keep it hot during serving.
Serve immediately with tortilla chips and enjoy!
Nutrition Facts
Calories |
3145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 33.1 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 5241 mg | 228% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 57.0 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 3912 mg | 301% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2748 mg | 58% | |
*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.
