Chile con Queso
A creamy, cheesy Tex-Mex dip that combines melted cheese, tomatoes, and green chilies for a flavorful snack perfect for any gathering.
Ingredients
Main Ingredients
- 2 cups shredded cheese (Cheddar or a blend) Use high-quality cheese, preferably shredded just before use.
- 1 cup milk To adjust the creaminess, you can add or reduce the milk.
- 1/2 cup diced tomatoes (fresh or canned) Fresh tomatoes will add a brighter flavor.
- 1/4 cup chopped onions Chop finely for better texture.
- 1/4 cup diced green chilies Adjust the amount based on your spice preference.
- 1 tablespoon butter Provides a rich flavor base.
- to taste Salt and pepper Always taste before serving.
- as needed Tortilla chips for serving Choose sturdy tortilla chips for dipping.
Instructions
Preparation
- Gather all the ingredients in your kitchen for easy access.
- Place a medium saucepan over medium heat and add the tablespoon of butter, allowing it to melt completely.
- Add the chopped onions to the pan and sauté for about 3-5 minutes until they become translucent and soft.
- Introduce the diced green chilies and tomatoes into the saucepan, stir, and cook for an additional 2-3 minutes.
- Slowly pour in the milk, stirring continuously and increasing the heat slightly to bring the mixture to a gentle simmer.
- Gradually stir in the shredded cheese, a handful at a time, until melted and the mixture is smooth and creamy.
- Season with salt and pepper to taste, then remove the saucepan from heat.
Serving
- Serve the Chile con Queso in large bowls with a platter of tortilla chips.
- Consider garnishing with sliced jalapeños, fresh cilantro, or guacamole for extra flavor.
- For a gathering, transfer the dip to a slow cooker to keep warm.
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Notes
Serve immediately for the best experience, but can be reheated gently with a splash of milk for later enjoyment. Customize with additional ingredients like ground beef or bell peppers as desired.