READY IN 25 mins

Authentic Chile con Queso

Read Reviews (20)

"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." — Melony1976

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 17, 2009

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

—DawnAsh

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Most Helpful Critical Review

Sep 19, 2011

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 and it was not getting melted down enough no matter how much I stirred... I might try this again, but add more milk next time.

—TJ

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24 Ratings

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Jul 26, 2010

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!!

—AspenGlade

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Dec 22, 2009

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.. but was called Queso for Quesadillas. I like things spicy, but since I made this for a work function, I used pepper jack and my Quesadilla cheese had chiles in it also. It was really good. Will definitely use this idea again. The only thing I wonder is how to make it not so shiny, glossy, gluey... That is not what I remember from restaurants. In any case, very good!

—Toasted Garlic

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Sep 24, 2009

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

—NissaMattie

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Mar 22, 2010

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.

—elle19

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Mar 20, 2009

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

—Heidi

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Mar 23, 2009

Thanks for this authentic recipe.Sounds just like what my favorite Mexican restaurant in Westchester, NY serves over their seafood dish. Will be trying it next time we cook mexican style sea food.

—LoveToCook

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Nutrition

Calories
115 kcal
6%

Carbohydrates
10.7 g
3%

Cholesterol
11 mg
4%

Fat
6.8 g
11%

Fiber
1.7 g
7%

Protein
4.8 g
10%

Sodium
124 mg
5%

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

Nutritional Information

Authentic Chile con Queso

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 115
Calories from Fat: 62

% Daily Value *
Total Fat 6.8g 11 %
Saturated Fat 2.6g 13 %
Cholesterol 11mg 4 %
Sodium 124mg 5 %
Potassium 386mg 11 %
Total Carbohydrates 10.7g 3 %
Dietary Fiber 1.7g 7 %
Protein 4.8g 10 %
** Sugars 5.9g
Vitamin A 26 %
Vitamin C 383 %
Calcium 13 %
Iron 12 %
Thiamin 10 %
Niacin 13 %
Vitamin B6 18 %
Magnesium 11 %
Folate 15 %

* 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.