Chile Con Queso Recipe
This Chile con Queso is our personal favorite cheese dip recipe after living in Texas for over 10 years! It's easy to make in one skillet and is always a crowd-pleasing recipe. Trust us when we say, there will be no leftovers.
Ingredients
- ½ poundlean ground beef, chorizo or ground breakfast sausage
- 1 teaspoonchili powder or taco seasoning
- ½ cupfinely diced red onion
- 2minced garlic cloves
- 4 ouncecan green chiles (undrained )
- 1seeded and finely diced jalapeno
- 10 ouncecan rotel (green chiles, tomatoes, and onions) (heat level as desired)
- 1 cupevaporated milk
- 6 ouncesamerican cheese
- 12 ouncespepper jack cheese
- garnish options: chopped fresh cilantro, sliced jalapeño, guacamole, and/or hot sauce
Directions
- 1
In a medium cast iron skillet over medium heat, cook and crumble preferred meat until browned and cooked through. Transfer the meat to a paper towel-lined plate. Blot to remove any excess grease. Set aside.
- 2
To the same skillet, pour off all but 2 tablespoons of the grease or add a neutral oil if needed. Over medium heat, add red onion and garlic. Cook 2 minutes or until softened and translucent.
- 3
Stir in green chiles, jalapeño, and Rotel. Bring the mixture to a simmer, then reduce the heat to medium-low.
- 4
Pour in evaporated milk and American cheese. Stir and cook for 2 minutes, or until the cheese has melted.
- 5
Mix in 2 cups of the Pepper Jack cheese and cook for another minute until it’s melted.
- 6
Turn off the heat. Sprinkle the remaining Pepper Jack cheese on top. Place the skillet under the broiler for about 3-5 minutes, or until the cheese is browned and bubbly. Keep an eye on it to prevent burning.
- 7
Once done, garnish as desired. Serve warm with tortilla chips.