RECIPE: Homemade Chili Con Queso Recipe
This chili con queso recipe is like the easy Velveeta-and-Rotel version we all love, but SO much better! Image: Toni Zernik
This recipe comes from the pages of Mi Cocina Mexicana by Ariana Monika Ruiz. Here’s what Ariana has to say about this authentic version of the popular dip loved by her entire family (and our families, too):
“Whether the event is Sunday football or a family gathering, we always have a big pot of this tasty snack on hand. In Texas, we love our chili con queso — and not just the quick fix of a can of diced tomatoes and a block of cheese. In my recipe, I show how to use fresh ingredients to create an authentic taste, with easy-to-follow instructions,” says Ariana.
“Want to make this even more quickly but without all the fuss? NO PROBLEM. Just use a taco seasoning packet instead of all the willy-nilly seasonings. My mother always added just a splash of jalapeño juice, which gave our queso the extra kick! Serve up with some tostada chips and enjoy.”
Dig in! (And be sure to check out our favorite veggie side for Mexican food, too!)
Chili Con Queso
Ingredients
- 3 tbsp butter (42 g)
- 1/4 cup onion, diced (40 g)
- 1 tsp minced garlic
- 1/4 cup serrano peppers, diced (37 g)
- 1/2 cup diced tomato (90 g)
- 1 tsbp cornstarch (8 g)
- 11 oz can evaporated milk
- 2 cups Monterey Jack cheese, shredded (226 g)
- 2 cups Cheddar cheese, shredded (226 g)
- 1/2 lb American cheese, cubed (226 g)
- 1 tbsp jalapeño juice (15 ml)
- 2 tsp chili powder (5 g)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp cumin
- 1/8 tsp salt
Instructions
- In a medium saucepan over medium-low heat, melt the butter for 1 minute. Add the onions and cook about 4 minutes, until they are translucent.
- Next, add the garlic, serrano peppers and tomato. Cook for an additional 2 minutes. Reduce the heat to low, and add the cornstarch. Cook for another minute. Then, stirring constantly, gradually add in the evaporated milk.
- Add the Monterey Jack, Cheddar and American cheese. Turn off the heat, and let the cheese slowly melt until the consistency is smooth.
- Add the jalapeño juice, chili powder, onion powder, garlic powder, cumin and salt. Give the dip a final stir, and serve it in a large bowl for dipping.
Nutrition
Reprinted with permission from Mi Cocina Mexicana by Ariana Monika Ruiz. Page Street Publishing Co., 2024; Photography by Toni Zernik
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