Muy Bueno: Fiestas 
Easy Tex-Mex Chile con Queso
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.
About This Recipe
Anyone who knows me knows my famous Tex-Mex style chile con queso. This recipe is my go-to potluck contribution; it’s ridiculously easy to make and is a huge crowd-pleaser. For those who are all about haute cuisine, this recipe may be a little low-brow for you – it’s not haughty, but it is definitely naughty (in the best way possible)!
Made with just a short list of ingredients – Velveeta, milk (or water), tomatoes, chiles, and onions – this is a recipe that even the most novice cook or inexperienced bachelor can enjoy. In fact, it’ll be on your table in under 10 minutes – how amazing is that?!?
This particular chile con queso is made without Ro-Tel, which is the way I learned to make it in my hometown El Paso. While queso can come in many forms and can be made with fresh cheese rather than processed American cheese, this style is not only easy, it also tastes like my childhood. (In case you didn’t know it, Texans love Velveeta.)
Another El Paso favorite is Rajas con Queso.
Similar versions of this El Paso-style queso are made in New Mexico, which is home to my favorite hatch green chiles. I will often reach for jalapeños for this simple cheese dip because they are readily available, but you can easily swap in serranos for a bit more heat, or roasted green Hatch, Pueblo, or Anaheim chiles for a smokier flavor.
TIP: Speaking of peppers, feel free to swap in diced pimientos instead of tomatoes if you prefer!
How to Make
This simple recipe for chile con queso will be done in less time than a regular commercial break. Here’s how it’s done:
Combine Velveeta with water or milk 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.
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Stir in tomatoes, chile peppers, and onion, then garnish with green onions. Enjoy with crunchy tortilla chips or fresh-cut veggies. YUM!
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.
How do you make your Chile con Queso? Please leave me a comment below and tag @muybuenocooking on social media!
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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
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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.
25 Comments on “Easy Tex-Mex Chile con Queso”
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.
This seems like a good queso, although I would point out that Velveeta implies this is a San Antonio style recipe. An El Paso queso dish would have soft white cheese such as Mennonite or even creme cheese and always hatch chili.
Very disappointed to see this was made with Velveeta. Do you have a Real Cheese alternative?
This is a guilty pleasure! One we are not proud of but oh so good when it comes to Tex-Mex! I would also recommend any Mexican melty cheese (ex: Chihuahua, Oaxaca, or Quesadilla cheese) and milk instead of water.
Oh, and I hate what I did. I always like to leave on a positive comment. Very nice site, and I will be trying those wings, I have been baking wings for some time. Your sauce looks outstanding.
diek
I have been making a similar recipe for a long time. I have adapted my recipe slightly by roasting the jalapeño peppers first. It may seem like a simple thing, and it is, but it takes the flavour to a whole new level. If you have never roasted peppers before you should try it, there a plenty of explanations online of how to do it. As for the water… sketchy. If you are concerned about the power of the microwave just use a lower power level, 6-7.
Hi Derrick! Yes, I have tried roasted long green chile as well as roasted jalapeños. This recipe is my simple option with fresh jalapeños. I add water because I don’t like thick melted cheese. You can use milk instead of water — I’ve tried both.
Buen Provecho!
What are the Pueblo & Hatch peppers? We love peppers and hear that term alot but are they?
They are basically a long green chile and local favorites if you live in the southwest (Pueblo, CO and Hatch, NM). A perfect substitute is long green chile like Aneheim or simple jalapeños.
All this talk of green chile and pictures of delish queso is making me hungry.!! I know the muy bueno queso is amazing!! I’ve had it at every family gathering for years… yummy. I’m making a batch on Sunday for sure.
Rachel: Did you make some??? You know us and chile con queso. Can’t have a fiesta without it 😉
Looks yummy! American football doesn’t interest me AT ALL … but the food at the parties does 🙂
Hi Tracy: I pretend I know the game, but my friends and family were laughing at me when I was asking questions during the game. We all ate well, so they can’t laugh at that.
I am making this for the big game Sunday. I too have a freezer full of hatch chili most of the time. Well, now I have used up most of them.They don’t last long at my house. Hurray for Hatch Chili. 🙂
This is my Auntie Ann’s specialty, except she has a secret weapon…NM hatche green chile. Brings back memories!
Gotta love Auntie Ann! Too funny! My mom usually uses roasted green chile too! I go the easier route with fresh jalapenos. Are you like me and have TONS of frozen roasted chile in your freezer? Our garage freezer is stocked with chile from Pueblo and Hatch! YUM!!!
I wish I did…. man, you’re lucky. When I lived in Los Angeles we’d drive back with a sack full of roasted chile. Now that I live in NYC I only get a few frozen bags at a time whenever someone visiting from NM is kind enough to stow some in their luggage. I can’t wait to have a freezer full like you!
Enjoy the game on Sunday!
Mmmmmmm-mmmmmmm….once again…Thank you all so very, very much…This dish looks absolutely “deeeee-lish”…!!! Can’t wait to try it for Super Bowl Sunday…!!!
Connie: Its so easy its almost embarrassing! BUT its soooo good!