Jeff's Chili Con Queso

Jeff's Chili Con Queso


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


25 m servings 66 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • 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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  • Prep

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  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.
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Your rating



  1. 156 Ratings


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 ...

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, ...

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 perfec...

This recipe was a BIG HIT!!! There was not a drop left!!! I followed it as written and it was great. I was concerned at the beginning because the cheeses didn't seem to melt well. I used slices...

Thanks Jeff! This is a snack that can eat like a meal. You need a good hearty tortilla chip, and I used Tostidos new Gold chips. I spooned the sauce over the chips and topped with jalepeno sl...

This was good, but next time I will put 1/2 cup of sour cream and a little more velveta. Tastes just like chili cheese and would be great with fries or on top of hot dogs. It tastes better the l...

I didn't care for this recipe at all. It had no kick to it.I even used Velveeta Mexican cheese, added a second can of Mormel chili and tobasco sauce. Too runny too. Not a keeper for me.

This is a great Queso. I made this for the SuperBowl and we really enjoyed. The next day I used the remaining sauce to make Chicken Enchiladas and they were awesome. Thanks, Jeff.

I love this queso. I am a vegetarian so I did leave the meat out. I also made in the microwave which gave perfect results. The sour cream really keeps the cheese from being overwhelming and give...