The Best Chile Con Queso Recipe
I love this super simple chile con queso dip which can be ready in 25 minutes start to finish. What can be better than a hot and cheesy dip that’s got some beef, lots of fire roasted tomatoes, green chiles and jalapeños. So you see, I am also getting my veggies in. It’s all in how I justify it, at least to myself. This chili con queso dip is so perfect for a snack or appetizer and it sure is impressive! It’s silky smooth and is great served with some crispy tortilla chips!
Olive Oil – I like to use olive oil, but you can use any type of vegetable oil. Ground Beef – You’ll need ground beef for this recipe. You can use regular or extra lean. Chili Powder – Used to give the dip some classic Tex-Mex flavor. Onion – For this recipe, I used red onion, but any onion you have on hand will work. Garlic – Freshly minced garlic is going to add the most flavor. Green Chilis – These mild canned chilis really boost the southwestern flavors. Jalapeno – Remove the seeds to control the heat. But if you like extremely spicy food you can leave the seeds in your jalapeno. Just be warned. Fire-Roasted Tomatoes – In a pinch, regular canned diced tomatoes can be used, but it’s just not quite the same. Evaporated Milk – Gives the dip a creamy texture without the fat of real cream. Velveeta – Produces a truly silky smooth queso. You can replace it with any cheese that melts well like Cheddar, but Velveeta really is the best choice. Monterey Jack Cheese – Used to top the dip, you can also use cheddar if you prefer. Cilantro – A sprinkle is used for garnish. Fresh parsley is another option if you don’t like cilantro.
This is a really easy dip that’s ready in just a few simple steps and on the table in about 25 minutes! A little bit of effort and a lot of flavor! Start by heating the olive oil in a 10-inch oven-save skillet on the stovetop over medium heat. Add the ground beef and chili powder, and cook until it’s no longer pink. Make sure you break it up into nice and small pieces. Once the beef is no longer pink and cooked through, you’ll need to stir in the red onion and garlic. Cook until the onion begins to soften and turn translucent. Next, add the canned chiles, jalapeno, fire roasted tomatoes, and stir everything together. These fire roasted tomatoes are a game changer! I use them whenever I have the opportunity. They add so much more amazing smoky flavor than your regular run-of-the-mill diced tomatoes. Bring to a simmer. Add in the evaporated milk and velveeta, or whatever cheese you decide to go with. Cook for 2 more minutes until the velveeta melts. Stir in 2 cups of the Monterey Jack cheese and cook for another minute until it all melts. Now I love to top mine with a little bit more Monterey Jack just because I like my dips super cheesy and place it under the broiler for just about 5 minutes until the cheese melts and is all nice bubbly. You’ll want to serve this hot with your favorite crackers or tortilla chips.
What Is Chile Con Queso
This velvety smooth and creamy cheese dip is a popular Tex-Mex recipe made popular by restaurants in the southern USA. It’s most often served with tortilla chips, but can be used to top fajitas, tacos, enchiladas, etc. You can put this delicious dip on anything!
Can You Make Chile Con Queso Without Velveeta
Velveeta is great for making a super creamy smooth dip. I know that a lot of people aren’t the biggest Velveeta fans, and that’s totally okay! You can sub 1 – 1½ cups shredded sharp cheddar cheese. The more you use the thicker the dip will be, so feel free to add more or less depending on your personal preference. But if you want a creamy, super smooth dip, go with Velveeta. Just saying.
What Can I Serve With Chile Con Queso
I love serving this with some crispy tortillas or chips and crackers. If you want to feel healthy about this, how about serving this with some veggies such as carrots, celery, broccoli and cauliflower. You can also try some homemade Baked Zucchini Chips with this dip!
Storage
Leftover chile con queso will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container or sealed freezer bag. To reheat, just put it in the microwave for a few minutes on medium power, stirring it every minute or so. You can also reheat it on the stovetop over medium heat while stirring often. However, if the dip is frozen you will want to let it thaw out overnight in the fridge before reheating.
Other Delicious Dips To Try
Spinach Artichoke Dip Baja Spinach Dip Crockpot Queso Blanco Dip Bacon Corn Dip Skillet Pizza Dip Caramel Apple Dip Bread Dipping Oil Pimento Cheese
