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Creamy Chile Con Queso

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.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Heat oil in pan.
  • Add onion and garlic and cook until onion is clear and stir in flour.
  • Gradually stir in evaporated milk and cook until mixture is thickened.
  • Stir in tomato, cheeses, and jalapenos.
  • Cook, stirring, about 5 minute or until cheeses are melted.
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"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."
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  1. 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!
    Reply
  2. JelsMom
    I have the feeling I've tried this before because it distinctly reminded me of bland fast food instead of good authentic homemade queso. Maybe if I'd never been through a Tex-Mex drive-through I would have liked it more
    Reply
  3. 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.
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