A homemade queso that’s rich, creamy, a little spicy and dangerously good!
You are watching: What Is Chili Con Queso
At least once a week, my kids beg me to pick up take-out from their favorite Mexican restaurant. I usually say no because the restaurant is clear across town and driving there is more trouble than actually making dinner. Plus, I never understand what’s so special about this place; they order the most ordinary cheese quesadillas. They claim it’s all about the queso, which comes on the side with tortilla chips.
I’ve tried several times to recreate this extraordinary queso (which, by the way, I suspect is made by melting a giant block of Velveeta-like processed cheese) but the verdict is always the same: “too fancy.” Finally, I came up with this version that suits them and suits me. It’s rich, creamy, a little spicy — and dangerously good when served hot with tortilla chips. I might even drive out of my way for it 😉
What you’ll need to make Chile Con Queso
How to make Chile Con Queso
Begin by melting the butter in a medium saucepan.
Sauté the onions and jalapeños until soft, then add the garlic and cook about 30 seconds more.
Add the flour.
Cook, stirring constantly, for about a minute.
Then pour in the half & half.
Bring to a simmer and cook for a few minutes, or until thickened. Reduce the heat to low and gradually add the shredded cheese, whisking as you go.
When all of the cheese is incorporated, stir in the cumin, salt and tomatoes. Taste and adjust seasoning if necessary; if you’d like more heat, add the optional red pepper flakes.
Serve the queso hot with tortilla chips. If you want to make it ahead of time, it reheats well. And if the dip cools while you’re serving it, it’s fine to reheat it in the microwave; just stop and stir at short intervals so it heats evenly. Enjoy!
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