Tex-Mex Chile con Queso

This particular recipe has a medium heat to it and consists of a combination of white American cheese, yellow American cheese, fresh pico de gallo and a few other spices. It pairs beautifully with many Tex-Mex and Mexican foods like Sour Cream Enchilada Casserole, Stuffed Poblano Peppers, Texas Chili and more!

Chile con queso, often referred to as simply “queso,” is a seasoned warm cheese dip that is served in just about every good Tex-Mex restaurant from San Antonio to Dallas! In basic terms, it’s melted cheese with chopped or ground chile peppers in it, thus “chile con queso,” which translates in Texican dialect to “cheese dip with chiles.”

About the cheese: Processed block cheeses and pre-shredded cheeses don’t melt well; in fact, they often separate due to the additives in them. So go to the deli and get them to slice you a chunk of white and yellow American cheese.

How to make it

I recommend making a big bowl of cheese dip on the stove top. The American cheese melts beautifully, so it’s not necessary to cook it in a double boiler.  You can transfer this cheese sauce in a crock pot if you’re serving it to a group.

In a medium saucepan, saute butter and pico de gallo. In a medium bowl, combine evaporated milk with cornstarch; whisk together until it’s lump free. Stir chicken broth into the evaporated milk; combine and pour this mixture into the saucepan with the pico.

Turn the heat up to medium-high and continue to cook, stirring continuously with a wooden spoon, until it begins to thicken.

Once the sauce has thickened, turn the heat to low and add in the shredded cheeses. Continue to simmer until all the cheese melts. Remove pan from heat; add in dry seasonings; stir well and serve with your favorite tortilla chips!

The heat index for this recipe is “medium.” I use “medium heat” fresh pico that is prepared at the grocery store. If you prefer a milder version, be sure to get “mild” and taste the queso before you add the chile powder.

The best cheese for queso

I recommend using a combination of soft American cheeses because they melt beautifully! The smoothness and silkiness of the melted cheese truly depends upon the kind of cheese you use and how you melt it (stove top method is the best way!)

Variations 

• Tex-Mex Queso Blanco dip -also known as white queso dip is a version of Tex-Mex Chile con queso that uses only white cheeses – a combination of Monterey Jack , white American cheese, or white melting Mexican cheese like Chihuahua cheese.
• Queso with ground beef – if you want a heartier cheese dip, add in a little seasoned ground beef
• Variety of dip options include adding chile peppers, finely chopped sweet bell peppers or red peppers, cilantro, parsley or smoked paprika!

Storage and reheating

This cheesy dip will thicken upon cooling and/or refrigeration. Reheat the Tex-Mex Chile con Queso on the stovetop on low heat.

If you need to thin it, add a little water or chicken broth. Store in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended.