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Jeff's Chili Con Queso

Jeff's Chili Con Queso

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Jeff House

Jeff House

This is an awesome cheese and chili dip for chips or French bread that everyone will love! Great for parties!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. In a medium saucepan over low heat, melt the processed American cheese and Cheddar cheese.
  2. When cheeses are melted and thoroughly blended, mix in salsa, chili, sour cream, chili powder and hot pepper sauce. Cook and stir 10 to 15 minutes before serving warm.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jeff
178

Jeff

6/14/2005

Ok people, I see some of my reviews are complaining about my queso not being spicy enough or too thin. My family is a bunch of wussies so I had to tone this way down, for myself and my friends I will actually add chopped jalapeno's and/or hot salsa. Also, if its too thin you can add a bit more cheese since I estimated the amounts. Also, make sure its not too hot because that will make it runny (will thicken as it cools a bit) and I usually keep it in slow cooker to keep it warm and to keep it from hardening. I almost never follow this recipe to the "T" and I'm always playing around with it, so I encourage you to do the same. Enjoy! ~Jeff

Trisha
53

Trisha

5/12/2007

This is the best Chili Con Queso I've ever had, plus it was SUPER easy to make. Following the advice from some other reviews I used Velveeta Mexican cheese. I used Tillamook's Medium cheese, I feel that Tillamooks has a much smoother texture that store brand cheeses. I also used about 10 ounces of salsa, instead of only 7. Let's see, I used the whole can of chili, put about 2 teaspoons of chili powder and 3 dashes of Trappy's Louisiana Hot Sauce. It turned out wonderfully and had a bit of a kick from the extra salsa, chili powder, and hot sauce. I highly recommend this recipe, Jeffo here really knows his stuff.

Wendy H
41

Wendy H

1/25/2004

Great recipe! It tastes exactly like many of the con queso recipes served at popular Mexican restaurants. For my cheese, I used a 16oz portion of Velveeta Mexican cheese. It turned out perfectly. Thanks~

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