This Smoky Chili Con Queso Sauce makes for some mean cheese nachos, or if you prefer, just grab a bowl and start dipping anything you have on hand. Chips, bread, veggies: they’re all better with a little cheese!
Tex-Mex Chili Con Queso
Chili Con Queso (chilies with cheese) is a classic Tex-Mex restaurant dip. (If you’re looking for an authentic Mexican Queso Blanco Sauce, we’ve got you covered there too!)
Typically you will find this dip made with an easy melting processed cheese, like Velveeta. And, while yes, we try to stay away from the highly processes stuff, we have yet to find another cheese that melts into a smooth and creamy chili con queso like Velveeta does.
So, when we indulge, we go all the way!
Making A Lightened Up Chili Con Queso
That’s actually not 100% true. See, we do lighten up our chili con queso by blending the Velveeta cheese with 1/3 fat cream cheese and milk. (Many other recipes will call for all Velveeta thinned with half and half.)
We like using the cream cheese because it gives our chili con queso a nice tang, and it cuts the salt that is packed into the processed cheese.
An Easy Queso Dip
One of the things we love about this recipe is how easy it is.
Dump a few things into a saucepan or slow cooker and let the heat do its work for a bit. As you stir occasionally, everything falls oh so nicely into place.
Serving Our Easy Chili Con Queso Recipe
Whenever we serve this chili con queso we get rave reviews. I know everyone LOVES cheese, but we like to think it’s because we add something just a little extra to amp up our queso dip.
A little bit of paprika, mustard, and Worcestershire sauce add a nice smoky backdrop to the cheese, tomatoes, and chilies, making this queso dip VERY addicting!
This queso makes for some mean nachos, or if you prefer, just grab a bowl and start dipping anything you have on hand. Chips, bread, veggies: it’s all better with a little cheese!
This Smoky Chili Con Queso Sauce makes for some mean cheese nachos, or if you prefer, just grab a bowl and start dipping anything you have on hand.
Yield: 4 1/2 cups
- 1.5 lb Velveeta cheese (2% milk)
- .5 lb (8 oz) cream cheese
- ¼ c milk
- 1 1/2 (14.5 oz) cans diced tomatoes, un-drained
- 1 (4 oz) can green chlies, drained
- 1/2 small onion, minced
- 1 tsp prepared yellow mustard
- 1 ½ tsp paprika
- ½ tsp garlic
- ¼ tsp Worcestershire sauce
- ¼ tsp red pepper flakes (more if you like your queso spicier)
- ¼ tsp ground black pepper
- Mix all ingredients together in a large sauce pan. Heat over medium-low heat until cheese melts, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
- Queso is best served warm.
If serving the dip over an extended period of time keep warm in a small slow cooker on low heat. Check and stir occasionally to be sure it is not getting so hot that it sticks or burns.
This recipe from March 2013 was updated February 2017. We made a few tweaks to make the queso even better. Enjoy!
This is one of the recipes from the early days of Curious Cuisiniere. We’ve updated our pictures since we first made it, but we’ve left the original images here as a fun throwback and shout out to how far we’ve come!