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Authentic Chile con Queso

Authentic Chile con Queso

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Melony1976

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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Original recipe yields 8 servings

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Nutrition

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  • 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

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.
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Reviews

DawnAsh
49
3/17/2009

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

Toasted Garlic
29
12/22/2009

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!

AspenGlade
25
7/26/2010

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!!