Jeff's Chili Con Queso

Jeff's Chili Con Queso

112 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Jeff House
Recipe by  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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Adjust Servings

Original recipe yields 5 cups



  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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Reviews (112)

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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



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

Wendy H

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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Amount Per Serving (40 total)

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

Based on a 2,000 calorie diet



previous recipe:

Chili Cheese Dip V


next recipe:

Authentic Chile con Queso