Chilli Con Queso
Dive into the irresistible flavors of Chilli Con Queso, a creamy and spicy Tex-Mex classic that's perfect for any gathering or casual snack. This velvety cheese dip combines sharp cheddar and Monterey Jack cheeses with a zesty kick from fresh jalapeños and canned tomatoes with green chilies, creating a harmonious balance of heat and richness. Enhanced with aromatics like sautéed onion and garlic, and a touch of warm spices like cumin and paprika, this queso delivers layers of bold, savory flavor. Thickened to the perfect consistency with evaporated milk and a quick cornstarch slurry, it's delightfully smooth and ideal for dipping crispy tortilla chips. Ready in just 25 minutes, this crowd-pleasing appetizer is an easy, customizable option for game day, potlucks, or family movie nights. Garnish with fresh cilantro for a burst of color and extra freshness!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 medium Fresh jalapeño, finely chopped
- 1 14-ounce can Diced tomatoes with green chilies (canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 12-ounce can Evaporated milk
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 1 bag Tortilla chips (for serving)
Instructions
In a medium saucepan, melt the butter over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring frequently, until transparent and softened.
Stir in the minced garlic and chopped jalapeño, cooking for an additional 1-2 minutes until fragrant.
Add the diced tomatoes with green chilies, including the liquid, and stir to combine.
Sprinkle in the ground cumin and paprika, and stir well to distribute the spices evenly.
In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
Pour the evaporated milk into the saucepan and stir to combine with the vegetable mixture.
Bring the mixture to a gentle simmer, then reduce the heat to low.
Slowly add the shredded cheddar and Monterey Jack cheeses, one handful at a time, stirring constantly to ensure the cheese melts smoothly.
Once all the cheese has melted, add the cornstarch slurry to the saucepan and stir well. Continue cooking for 1-2 minutes until the queso thickens slightly.
Taste and adjust seasoning as needed (you can add a pinch of salt or additional jalapeño if desired).
Remove from heat and transfer the chilli con queso to a serving bowl. Garnish with fresh cilantro if using.
Serve immediately with tortilla chips for dipping. Enjoy!
Nutrition Facts
Calories |
3001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 4686 mg | 204% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 57.5 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 3717 mg | 286% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2822 mg | 60% | |
*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.
