Authentic Chile con Queso

Authentic Chile con Queso

25
Melony1976 0

"This is a true chile con queso that can be eaten with tostadas or in a warm corn tortilla. This is not like the Americanized version of chili con queso that we have become used to that is a cheese dip, which I also love. This is the way my grandma used to make it. The great thing about this recipe is you can play with it and adjust it to your personal taste. If you like it cheesier add more cheese. You can't mess this up unless you burn it."
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Ingredients

25 m servings 115 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 6.8 g
  • 11%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

Reviews

25
  1. 30 Ratings

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Most helpful positive review

I have always wondered how they make the white queso in the resturaunts. This is an excellent recipe!

Most helpful critical review

I followed the recipe exactly and it was quite stringy still from the shredded cheese, and hardened on our burritos... Perhaps it needed more milk? I stirred the cheese in for about half an hour...

I have always wondered how they make the white queso in the resturaunts. This is an excellent recipe!

I used this as a helper when making chile con queso yesterday. I tend not to follow recipes exactly, so... I didn't add the onion. I sauteéd the tomato as suggested. My cheese was Mexican.. b...

I didn't want to bother with the onions, tomatoes and peppers so I just added some picante sauce to the melted cheese. It turned out great!!

First let me say for those who tried this and found that the cheese separated and was oily - I think I figured out the problem there. First, heat the milk you use to thin the queso, don't use...

I followed the recipe exactly and it was quite stringy still from the shredded cheese, and hardened on our burritos... Perhaps it needed more milk? I stirred the cheese in for about half an hour...

I followed the recipe exactly and it was oily and it seperated. The taste was pretty bland. I think I'll follow the advice of playing with it to make it better.

My favorite mexican restaurant makes a dip almost the same as this, the recipe is fantastic! Thank you for sharing!

Excellent and fast for some unexpected guests. We ate it with some homemade tortilla chips, Yum!

Yum! I'm one of those who struggles with getting the cheese to blend into sauces (I'm sure it has something to do with realizing what a good melting temp should be...., at least, I'm pretty sure...