Authentic Chile con Queso Recipe - Allrecipes.com
Authentic Chile con Queso Recipe
  • READY IN 25 mins

Authentic Chile con Queso

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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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!

 
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.

 
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!!

 
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!

 
Sep 24, 2009

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

 
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.

 
Mar 20, 2009

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

 
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.

 

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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.

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