Chile Con Queso

READY IN: 30mins
Recipe by diner524

A recipe I found while searching for ZWT recipes for Mexico/TexMex on I changed it slightly by not using the cilantro as I don't think I have had it in any Queso and not sure I would like it in a cheese dip. My DS, his girlfriend Kristin and myself have now enjoyed this this dip. It is so good!! I didn't have enough fresh tomatoes for the recipe so I did use a can of "Rotel" mild version and only used one jalapeno pepper and this was a nice mild spice, though next time would probably add more jalapeno peppers or one of the Serrano peppers (I only made 1/2 of the recipe, which was more then enough for 3 of us) to give it a little more kick and I am a wimp for spicy foods.

Top Review by Outta Here

Original Review (May 7, 2013)Sorry, this didn't work for us. The flavor was good (although we would up the "heat" factor) but the consistency was way too thick. It was hard to dip chips in it. I followed the recipe exactly (and it IS time consuming adding the cheese :) ) but I think 6 cups of cheese was too much. It just kept getting thicker and stringier. I thinned it with more milk as suggsested, but still too stiff. And it made more like 20 servings. I am going to use it in a mac 'n cheese to use up the rest. <br/>UPDATE (May 10, 2013): I added another star for flavor and because I took some of the dip, after refrigerating (it had the consistency of Velveeta) and put it in a bowl an microwaved it until it was soft. The consistency was perfect for dipping. I also used the rest of it in mac n cheese and it was quite good for that.

Ingredients Nutrition

  • 12 onions, diced or 12 cup onion
  • 4 garlic cloves, minced
  • 3 serrano peppers, diced
  • 3 jalapeno peppers, diced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 6 cups of shredded cheese (can use any combination of Longhorn cheddar and Monterrey Jack)
  • 2 plum tomatoes, peeled and diced (can use canned if tomatoes arenà t in season) or 1 cup plum tomato (can use canned if tomatoes arenà t in season)
  • 12 cup sour cream
  • salt


  1. 1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
  2. 2. Add the garlic and cook for another minute.
  3. 3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
  4. 4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the tomatoes.
  5. 5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
  6. 6. Stir in the sour cream.
  7. 7. Add salt to taste.
  8. Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.

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