Easy Tex-Mex Chile con Queso
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Updated Apr 12, 2025, Published Feb 01, 2022
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Often simply called “queso,” this easy Tex-Mex Chile con Queso recipe is deliciously spicy, silky, cheesy, and perfect for a crowd! Though we don’t always root for the same team, everyone can get behind the once-a-year excesses of a Super Bowl spread. This ooey-gooey cheese dip is totally addicting and perfect for the big game.
Unlike many queso recipes out there, this tasty dip is made with fresh tomatoes, onions, and spicy chiles for a flavor explosion that is so much more than the sum of its parts. To all you Ro-Tel lovers out there, I dare you to try this recipe; it’s SO MUCH BETTER than using stuff from a can! Once you try this creamy addictive dip, I’m certain you’ll be hooked.
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This Chile Con Queso Dip Recipe Is Pure Cheesy Goodness according to womansworld.com. This Chile con Queso recipe is also featured on buzzfeed.com: 22 Mouthwatering Things You Can Do With Cheese.
Why You’ll Love This Recipe
Anyone who knows me knows my famous Tex-Mex style chile con queso. This recipe is my go-to potluck contribution—ridiculously easy to make and always a crowd-pleaser. If you’re looking for something fancy, this might not be for you. But if you’re craving something indulgent, comforting, and downright delicious, you’re in the right place!
Made with just a few simple ingredients—Velveeta, milk (or water), fresh tomatoes, chiles, and onions—this queso comes together in under 10 minutes. Even the most novice cook can master it!
What is Chile con Queso?
This particular chile con queso is made without Ro-Tel, just like I grew up eating in El Paso. While queso can take many forms, and some versions use fresh cheese, this style with Velveeta is pure nostalgia. Texans love their Velveeta, and this queso is a true classic! Another El Paso favorite is Rajas con Queso.
Similar versions are made in New Mexico, home to my favorite Hatch green chiles. I typically use jalapeños since they’re easy to find, but you can swap in serranos for extra heat or go with roasted Hatch, Pueblo, or Anaheim chiles for a smokier depth of flavor.
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Velveeta – Gives that smooth, melty texture, but for a less processed option, try a mix of cheddar and Monterey Jack.
- Water or milk – I personally use water to thin out the Velveeta, but for a richer, creamier queso, any milk works!
- Tomatoes – Fresh, diced Roma tomatoes are best for their firm texture and balanced sweetness. Feel free to swap in diced pimientos instead of tomatoes if you prefer!
- Jalapeños or serranos – Jalapeños offer a milder, more approachable heat, while serranos pack more spice. If you like it fiery, go for serranos!
- Anaheim or Hatch chiles – Add great flavor without too much heat. Fresh-roasted is ideal, but canned roasted green chiles work just as well.
- Onion – White or yellow onions bring depth, but if you want a milder bite, green onions are great alternatives.
How to Make Chile con Queso
Step 1: In a microwave-safe bowl, combine Velveeta with a splash of water or milk.
Step 2: Microwave on high for 4 minutes, stirring until fully melted. Add more liquid if needed for your desired consistency.
Step 3: Stir in diced tomatoes, chile peppers, and onion.
Step 4: Garnish with green onions and serve with homemade tortilla chips or fresh-cut veggies.
Step 5: Enjoy every cheesy, melty bite! YUM!
Storage & Reheating
This chile con queso can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave in 30-second intervals, stirring in between, or on the stovetop over low heat. If the queso thickens after cooling, just add a splash of milk or water to restore its creamy consistency. It’s best served warm, but even reheated, it’s still incredibly delicious!
Frequently Asked Questions
Queso is one of those things that is best served warm in a small crockpot, but that isn’t to say that you can’t make it ahead of time. Any leftovers should keep well in the fridge for up to a week – just make sure to microwave reheat it to the proper melty consistency before serving.
Chile con queso is a Tex-Mex cheese dip that was invented in Texas in the early 1900s and is usually made using Velveeta (like in this recipe). Queso fundido, which translates to “molten cheese,” is an authentic Mexican dish that uses regular cheese rather than processed American-style cheese. Just to be clear: they’re both delicious!
You sure can! I usually just use the microwave because when I want queso, I want it NOW! However, I’ll often transfer it to a crockpot to keep warm for the buffet.
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Summarize & Save This Content On
Chile con Queso
Ingredients
- 32 ounces Velveeta Pasteurized Prepared Cheese Product, cut into 1-inch cubes
- ½ cup water or milk
- 2 roma tomatoes, chopped
- 2 jalapeños or serranos, diced
- 1 Anaheim or Hatch green chile pepper (optional), roasted, peeled, and chopped
- ½ onion, chopped
- Green onions, sliced
Instructions
- Combine Velveeta with water in microwaveable bowl and microwave on high for 4 minutes. Mix until Velveeta is completely melted. You may need to add more water or milk depending on your ideal consistency.
- Stir in tomatoes, chile peppers, and onion.
- Garnish with green onions.
Notes
- This recipe does not include a can of Rotel. This dip is made with fresh tomatoes and onions and your choice of fresh jalapeños or roasted green chile peppers.
- Transfer warm dip to a crockpot to keep warm for a buffet.
- Serve with assorted cut-up fresh vegetables or tortilla chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
There is an ad over the top of the ingredients, so you can read it! Why????
Hi CJ, Was that on mobile or desktop? I’m sorry that occurred and will certainly look into it. Thank you!
Velveeta with a hot salsa mixed in makes a quick and delicious dip
Hi! I was just browsing chile con queso recipes to look for something simple besides the one my dad made growing up and this is the first link I clicked on. Funny enough, he made the same style chile con queso in a crock pot but used pace salsa instead of fresh or Rotel. Also…I’m from El Paso too. which made this ol recipe confirm I need to make it the way we grew up!
I’ve been converted! No more rotel for me!
Instead of Hatch, use Pueblo Mira Sol chiles. They are meatier and have a more distinct flavor. Nothing wrong with Hatch, but come meet the new boys in town.
I realize that Mira Sol chiles aren’t available everywhere, but if you have the chance to be in Pueblo, they are available at our farm markets, roasted and frozen.
I love this recipe. Sometimes I will add cooked ground turkey or hamburger. Either way it’s a great hit at every party.