Creamy Chile Con Queso

READY IN: 20mins
Recipe by Roxygirl in Colorado

Jane Butel developed this developed this mild recipe for a "major" Mexican fast food chain. The blend of three cheeses and the evaporated milk make this extra creamy and flavorful. Keeps in freezer for six months and doubles as a great sauce for vegetables and eggs.

Top Review by rochsann

My family and friends love when this dip is brought to parties; we all love it! Its mild flavor with a little bit of a kick is just right for chips and any kind of cracker. It's even excellent after it has been frozen for a few weeks and reheated. Thanks, Roxygirl, for sharing!

Ingredients Nutrition


  1. Heat oil in pan.
  2. Add onion and garlic and cook until onion is clear and stir in flour.
  3. Gradually stir in evaporated milk and cook until mixture is thickened.
  4. Stir in tomato, cheeses, and jalapenos.
  5. Cook, stirring, about 5 minute or until cheeses are melted.

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