This worked out perfectly, and that's saying something because I've failed at making Chile con Queso many times before. Each time I tried to make different versions of this dish it would come out all gloopy but this one was perfect. Very smooth and tasty. I only needed to add about a tablespoon of milk. You do have to be quick eating it because the cheese starts to firm up when it cools, but that's not a problem since it's so yummy!
This is a five star rating in my house! I made it for the first time today. I almost opted to not peel the tomatoes, but I'm so glad that I did, because it turned out fabulously! I think there may be some variance in the recipe based on the cheese used. I used Tillamook White Sharp Cheddar cheese, and didn't need any milk at all. I also measured the cheese according to weight (12 oz in this case), instead of by volume. We didn't have to worry about keeping it warm in a fondue pot, because it didn't last long enough to get cold! : )
I love chili cheese dip and had tried several versions, but this one is my favorite. Made this again tonight, doubled the recipe but adding 1 1/2 cups of shredded monterey jack cheese in place of cheddar cheese. It was a hit. Thank you for sharing your recipe.
This was lovely! Almost identical to the chile con queso at my favourite mexican restaurant. THanks for this!
Still a bit gritty tasting. I think I might have done something wrong. The flavor was really very good. I will make again.
This is a great dip and very easy to make. I did have to add quite a bit of milk to get the right consistancy, probably 1/2 cup but that may have been the sort of cheese I used to. I found it reheated ok in the microwave to. Thanks for posting.
Wow! This is delicious, I took this along with guacamole and corn chips to a 'south of the border' party..really popular dip, I used a little bit of milk. Thanks Karen.