Jeff's Chili Con Queso110 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“This is an awesome cheese and chili dip for chips or French bread that everyone will love! Great for parties!” - by Jeff House
Original recipe yields 5 cups
- In a medium saucepan over low heat, melt the processed American cheese and Cheddar cheese.
- 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.
Amount Per Serving (40 total)
- 66 cal
- 5.2 g
- 1.7 g
- < 1%
Based on a 2,000 calorie diet
Reviews (110)Rate This Recipe
"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..." See more 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"
"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..." See more 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."
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