Easy Tex-Mex Chile con Queso
Often simply called “queso,” this easy Tex-Mex Chile con Queso recipe is deliciously spicy, silky, cheesy, and perfect for a crowd! Though we don’t always root for the same team, everyone can get behind the once-a-year excesses of a Super Bowl spread. This ooey-gooey cheese dip is totally addicting and perfect for the big game.
Unlike many queso recipes out there, this tasty dip is made with fresh tomatoes, onions, and spicy chiles for a flavor explosion that is so much more than the sum of its parts. To all you Ro-Tel lovers out there, I dare you to try this recipe; it’s SO MUCH BETTER than using stuff from a can! Once you try this creamy addictive dip, I’m certain you’ll be hooked.
About This Recipe
Anyone who knows me knows my famous Tex-Mex style chile con queso. This recipe is my go-to potluck contribution; it’s ridiculously easy to make and is a huge crowd-pleaser. For those who are all about haute cuisine, this recipe may be a little low-brow for you – it’s not haughty, but it is definitely naughty (in the best way possible)!
Made with just a short list of ingredients – Velveeta, milk (or water), tomatoes, chiles, and onions – this is a recipe that even the most novice cook or inexperienced bachelor can enjoy. In fact, it’ll be on your table in under 10 minutes – how amazing is that?!?
This particular chile con queso is made without Ro-Tel, which is the way I learned to make it in my hometown El Paso. While queso can come in many forms and can be made with fresh cheese rather than processed American cheese, this style is not only easy, it also tastes like my childhood. (In case you didn’t know it, Texans love Velveeta.)
Another El Paso favorite is Rajas con Queso.
Similar versions of this El Paso-style queso are made in New Mexico, which is home to my favorite hatch green chiles. I will often reach for jalapeños for this simple cheese dip because they are readily available, but you can easily swap in serranos for a bit more heat, or roasted green Hatch, Pueblo, or Anaheim chiles for a smokier flavor.
TIP: Speaking of peppers, feel free to swap in diced pimientos instead of tomatoes if you prefer!
How to Make
This simple recipe for chile con queso will be done in less time than a regular commercial break. Here’s how it’s done:
Combine Velveeta with water or milk in microwaveable bowl and microwave on high for 4 minutes. Mix until Velveeta is completely melted. You may need to add more water or milk depending on your ideal consistency.
Stir in tomatoes, chile peppers, and onion, then garnish with green onions. Enjoy with crunchy tortilla chips or fresh-cut veggies. YUM!
Frequently Asked Questions
Queso is one of those things that is best served warm in a small crockpot, but that isn’t to say that you can’t make it ahead of time. Any leftovers should keep well in the fridge for up to a week – just make sure to microwave reheat it to the proper melty consistency before serving.
Chile con queso is a Tex-Mex cheese dip that was invented in Texas in the early 1900s and is usually made using Velveeta (like in this recipe). Queso fundido, which translates to “molten cheese,” is an authentic Mexican dish that uses regular cheese rather than processed American-style cheese. Just to be clear: they’re both delicious!
You sure can! I usually just use the microwave because when I want queso, I want it NOW! However, I’ll often transfer it to a crockpot to keep warm for the buffet.
How do you make your Chile con Queso? Please leave me a comment below and tag @muybuenocooking on social media!
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Chile con Queso
- 32 ounces Velveeta Pasteurized Prepared Cheese Product, cut into 1-inch cubes
- ½ cup water or milk
- 2 roma tomatoes, chopped
- 2 jalapeños or serranos, diced
- 1 Anaheim or Hatch green chile pepper (optional), roasted, peeled, and chopped
- ½ onion, chopped
- Green onions, sliced
- Combine Velveeta with water in microwaveable bowl and microwave on high for 4 minutes. Mix until Velveeta is completely melted. You may need to add more water or milk depending on your ideal consistency.
- Stir in tomatoes, chile peppers, and onion.
- Garnish with green onions.