Tex Mex Chile Con Queso
Dive into the ultimate party favorite with this Tex Mex Chile Con Queso, a rich, velvety cheese dip bursting with bold, zesty flavors. Crafted with freshly shredded sharp cheddar and Monterey Jack cheeses, this queso is blended with sautéed onions, garlic, jalapeño, and diced Roma tomato for a savory base with just the right amount of heat. A touch of ground cumin and optional cayenne pepper elevate its Tex Mex flair, while fresh cilantro adds a vibrant finish. Perfectly smooth thanks to evaporated milk, this queso pairs beautifully with crunchy tortilla chips or as a gooey topping for nachos and tacos. Ready in just 25 minutes, it’s the ultimate crowd-pleaser for game days, potlucks, or any festive gathering.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 small white onion, finely diced
- 2 cloves garlic, minced
- 1 large jalapeño pepper, seeded and finely chopped
- 1 medium Roma tomato, finely diced
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 1 cup evaporated milk
- 8 ounces sharp cheddar cheese, freshly shredded
- 4 ounces Monterey Jack cheese, freshly shredded
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 1 bag tortilla chips
Instructions
Heat a medium-sized saucepan over medium heat and melt the unsalted butter.
Add the finely diced onion, minced garlic, and chopped jalapeño pepper. Sauté for 3-4 minutes until the vegetables are softened and aromatic.
Stir in the diced Roma tomato, ground cumin, and optional cayenne pepper. Cook for another 2-3 minutes until the tomatoes start to break down.
Lower the heat slightly and pour in the evaporated milk. Stir the mixture gently and bring it to a low simmer, being careful not to let it boil.
Gradually add the shredded sharp cheddar cheese and Monterey Jack cheese, one handful at a time, stirring constantly. Allow the cheese to fully melt before adding the next handful.
Once the cheese is fully incorporated and the mixture is smooth, stir in the chopped fresh cilantro and season with salt to taste.
Remove the Chile Con Queso from the heat and transfer it to a serving bowl or a slow cooker set on low to keep warm.
Serve immediately with tortilla chips for dipping or use it as a topping for nachos, tacos, or baked potatoes.
Nutrition Facts
Calories |
2893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 32.8 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 4704 mg | 205% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 36.9 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 3509 mg | 270% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1917 mg | 41% | |
*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.
