Chile Con Queso

Chile Con Queso

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  • Prep Time


  • Total Time


  • Servings



  • 1

    medium tomato

  • tablespoons butter

  • ½

    cup finely chopped onion

  • 1

    can (4 ounces) chopped mild green chilies

  • 2

    cloves garlic, minced

  • ½

    teaspoon mild chili powder

  • 1

    teaspoon cornstarch

  • ½

    cup milk or half-and-half

  • 3

    cups (about 12 ounces) grated sharp Cheddar (for a milder flavor, substitute up to half Monterey Jack)

  • Salt and ground black pepper, to taste

  • Tortilla chips, for serving


1. Slice the tomato in half crosswise and squeeze each half to force out the seeds or simply push out the seeds with a clean finger. Coarsely chop the tomato and set it aside. 2. Melt the butter in a large saucepan and add the onion, green chilies, garlic, chili powder, and tomato. Saute the vegetables over medium-low heat, stirring often, until the vegetables are softened, about 5 minutes. 3. The next step requires constant stirring as each ingredient is added, to ensure a smooth, thick sauce with no lumps. First, stir in the cornstarch, then the milk or half-and-half. Cook, stirring constantly, until the liquid is barely simmering, about 2 minutes; it will thicken slightly. Stir in half of the cheese and continue to stir until the cheese is melted, about 2 minutes; do not let the mixture boil. Add the remaining cheese and continue to stir until the cheese is melted and heated through, about 2 minutes. Taste, and add a little salt and pepper, if necessary. 4. Pour the dip into a heated serving dish or a small, heated slow-cooker. Serve hot, with tortilla chips. Serves 10 as an appetizer.


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