This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 25 mins

Jeff's Chili Con Queso

Read Reviews (110)

"This is an awesome cheese and chili dip for chips or French bread that everyone will love! Great for parties!" — Jeff House

Ingredients Edit and Save

Watch video tips and tricks

Classic Swiss Fondue

Crab Dip

Easy Cheese Ball II

Hot Artichoke and Spinach Dip II

PHILLY Buffalo Chicken Dip

Crispy Mystery Semolina Noodles

Twin Cities Tapas: Chili Lime Prawn Spedini

White Bean Chicken Chili

Cheesy Chili Enchiladas

All about Cream

Original recipe makes 5 cups Change Servings

1 (8 ounce) package processed American cheese, cubed
1 (8 ounce) package mild Cheddar cheese, cubed
1 (7 ounce) can mild, chunky salsa
3/4 (15 ounce) can chili

1 (8 ounce) container sour cream
1 teaspoon chili powder
1 dash hot pepper sauce

Check All Add to Shopping List

Directions

In a medium saucepan over low heat, melt the processed American cheese and Cheddar cheese.
When cheeses are melted and thoroughly blended, mix in salsa, chili, sour cream, chili powder and hot pepper sauce. Cook and stir 10 to 15 minutes before serving warm.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

ADVERTISE WITH US

Ok people, I see some of my reviews are complaining about my queso not being spicy enough or too thin. My family is a bunch of wussies so I had to tone this way down, for myself and my friends I will actually add chopped jalapeno's and/or hot salsa. Also, if its too thin you can add a bit more cheese since I estimated the amounts. Also, make sure its not too hot because that will make it runny (will thicken as it cools a bit) and I usually keep it in slow cooker to keep it warm and to keep it from hardening. I almost never follow this recipe to the "T" and I'm always playing around with it, so I encourage you to do the same. Enjoy! ~Jeff

—Jeff

See full review »

Most Helpful Critical Review

Jan 25, 2004

I didn't care for this recipe at all. It had no kick to it.I even used Velveeta Mexican cheese, added a second can of Mormel chili and tobasco sauce. Too runny too. Not a keeper for me.

—Nancy

See full review »

144 Ratings

See other versions of this recipe!

May 12, 2007

This is the best Chili Con Queso I've ever had, plus it was SUPER easy to make. Following the advice from some other reviews I used Velveeta Mexican cheese. I used Tillamook's Medium cheese, I feel that Tillamooks has a much smoother texture that store brand cheeses. I also used about 10 ounces of salsa, instead of only 7. Let's see, I used the whole can of chili, put about 2 teaspoons of chili powder and 3 dashes of Trappy's Louisiana Hot Sauce. It turned out wonderfully and had a bit of a kick from the extra salsa, chili powder, and hot sauce. I highly recommend this recipe, Jeffo here really knows his stuff.

—Trisha

See full review »

Jan 25, 2004

Great recipe! It tastes exactly like many of the con queso recipes served at popular Mexican restaurants. For my cheese, I used a 16oz portion of Velveeta Mexican cheese. It turned out perfectly. Thanks~

—Wendy H

See full review »

Jan 25, 2004

This recipe was a BIG HIT!!! There was not a drop left!!! I followed it as written and it was great. I was concerned at the beginning because the cheeses didn't seem to melt well. I used slices of American and cubed mild cheddar. However, I finally decided to add the other ingredients and it blended very well and tasted awesome. Thanks, Jeff, for a wonderful recipe!!!

—MARY DOMAZ

See full review »

Jan 25, 2004

This was good, but next time I will put 1/2 cup of sour cream and a little more velveta. Tastes just like chili cheese and would be great with fries or on top of hot dogs. It tastes better the longer the flavors warm together. I had it in a crock pot and everyone thought it was better an hour later.

—DEBA3

See full review »

Jan 25, 2004

Thanks Jeff! This is a snack that can eat like a meal. You need a good hearty tortilla chip, and I used Tostidos new Gold chips. I spooned the sauce over the chips and topped with jalepeno slices. A keeper!

—HUCKABUCK

See full review »

Jan 25, 2004

This is a great Queso. I made this for the SuperBowl and we really enjoyed. The next day I used the remaining sauce to make Chicken Enchiladas and they were awesome. Thanks, Jeff.

—ACE2774

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chili Con Queso Dip II

Chili Con Queso Dip I

Chili con Queso with Chicken (Similar to Carlos O'Kelly's)

Chili Con Queso Bites

Cheesy Chili Dip II

Chili Bean Dip

Chili Cheese Dip V

Sausage con Queso Dip

Dos Queso Dip

Authentic Chile con Queso

ADVERTISE WITH US

Nutrition

Calories
66 kcal
3%

Carbohydrates
1.7 g
< 1%

Cholesterol
15 mg
5%

Fat
5.2 g
8%

Fiber
0.4 g
2%

Protein
3.3 g
7%

Sodium
193 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jeff's Chili Con Queso

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories: 66
Calories from Fat: 47

% Daily Value *
Total Fat 5.2g 8 %
Saturated Fat 3.2g 16 %
Cholesterol 15mg 5 %
Sodium 193mg 8 %
Potassium 68mg 2 %
Total Carbohydrates 1.7g < 1 %
Dietary Fiber 0.4g 2 %
Protein 3.3g 7 %
Sugars 0.3g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 10 %
Iron 4 %
Thiamin 1 %
Niacin 6 %
Vitamin B6 2 %
Magnesium 3 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.