Description
- Chile Con Queso is a creamy, spicy Tex-Mex dip made with melted cheese and chili peppers, perfect for chips or as a topping.
Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 jalapeño, finely chopped (seeded for less heat)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup milk
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
1. Melt butter in a medium saucepan over medium heat.
2. Add onion, garlic, and jalapeño, and sauté until softened.
3. Stir in cumin, paprika, and salt.
4. Gradually add milk while stirring, and let it warm up without boiling.
5. Slowly add cheddar and Monterey Jack cheeses, a handful at a time, stirring until fully melted.
6. Mix in the drained diced tomatoes with green chilies.
7. Cook for another 2-3 minutes, stirring until smooth.
8. Remove from heat, garnish with fresh cilantro, and serve warm with tortilla chips.
Notes
- For a creamier texture, add 2 ounces of cream cheese or use evaporated milk. Adjust spices to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 35mg