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Chile Con Queso


This recipe makes a LOT of queso, so I often let it cool slightly, split it up into two or three Ziplocs, and store it in the freezer

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Chile Con Queso 1 Picture


  • *32 ounces Velveeta Cheese
  • *1 can 10 ounces can milk
  • *1 pound Pork Sausage or hamburger (optional - can be made with or without)
  • *7 ounces Chopped Green Chilies or more to taste (or approximately 5 chiles)
  • *1 whole Yellow Onion (or less to taste)
  • *Can of stewed tomatoes (Mexican is best)



Step 1

Dice the onion. Using a nonstick sprayed skillet, cook meat (if using) and onions until brown, stirring occasionally. Once browned, drain some of the fat from the skillet.

Add a can of stewed tomatoes, diced. Add green chiles, and stir over low heat. Add about half of the can milk slowly. Cube Velveeta loaf. Add cubes to browned meat/chile/tomato/onion mixture, and stir over low heat. Add can milk to thin to your taste.

Serving tip: Use a fondue pot or crock pot to serve piping hot!

Also, can add canned milk after freezing to thaw and thin.


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