Chili con queso is a delicious dip that you might have tried at a Mexican restaurant. Of course, those guac and salsa dips are good when you first arrive and you’re perusing the main menu while dipping chips, but chili con queso is an even better option.
There are different ways to make it. The American version of chili con queso features a block of white cheese and not much more, while the south of the border versions will probably combine more than one kind of cheese with cumin, red pepper flakes, tomatoes, and more, for a superior flavor.
This recipe is very close to the second kind and it doesn’t lack any flavor – that’s for sure! Both cheddar and pepper jack cheeses are used, along with onion, jalapeno, garlic, cream, cumin, tomatoes, and hot red pepper flakes. You’re going to want to double-dip those chips because this is so good!
Why You’ll Love the Recipe
This delicious dip is so easy to make and it tastes just as good as, or even better than, the Mexican restaurant version, whether you pair it with tortilla chips or another preferred dipper.
How to Serve It
Chips are the iconic choice here, but you can also enjoy dipping crackers, vegetable crudites or anything else in there.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and warm it back up later if you want. It might thicken up but you can easily mix in a little milk or cream if so.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
Feel free to adjust the amount of spice used, or use different kinds of cheese. You can also brown some chorizo and sprinkle that on top.
There’s nothing quite like a Mexican queso dip if you’re hungry and can’t stop daydreaming about chips and dips!
Chile Con Queso
Ingredients
- 3 tablespoons unsalted butter
- 4 minced garlic cloves
- ¾ cup diced yellow onion
- 1 diced large jalapeno
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 3 tablespoons all-purpose flour
- 2 cups Half & Half
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- 2 tablespoons finely diced tomato flesh no skin, juice or seeds
- Cilantro for garnish (optional)
Instructions
- Melt the butter in a pan on the stove and add the jalapeno and onion.
- Cook for 5 minutes or until tender, stirring often.
- Add the garlic and cook for 30 seconds.
- Add the flour and cook for a minute, stirring all the time.
- Whisk in the Half & Half.
- Bring the mixture to a simmer and gently cook for 3 minutes.
- Turn the heat down low and add the cheese, little by little, whisking until it melts before adding more.
- Next add the salt, tomatoes and cumin.
- Adjust the seasoning if needed or add some milk or Half & Half if the dip is too thick.
- Transfer into a serving bowl to serve.
