Tex-Mex Chile con Queso

Chile con queso dripping of a yellow tortilla chip over a bowl of queso.

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5 from 5 votes

Restaurant-quality, silky and creamy Mexican cheese dip.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Appetizer, Dip

Cuisine: Mexican, Southern, Spanish, Tex Mex

Servings: cups

Calories: 743kcal

Author: Anecia Hero

Ingredients

1 cup shredded white American cheese
1 cup shredded yellow American cheese
1 tablespoon butter
¼ cup prepared pico de gallo, medium heat (See Recipe Notes)
¾ cup evaporated milk
1 tablespoon corn starch
½ cup chicken broth
½ teaspoon ground cumin
¼ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon chile powder
¼ teaspoon salt

Instructions

Shred 1 cup of each cheese and set aside
1 cup shredded white American cheese, 1 cup shredded yellow American cheese
In a medium saucepan on low heat, melt butter and add pico de gallo to saucepan; saute for 3 minutes
1 tablespoon butter, ¼ cup prepared pico de gallo, medium heat
In a medium bowl, combine evaporated milk and cornstarch; whisk together until lump-free, then add in the chicken broth; stir till blended
¾ cup evaporated milk, 1 tablespoon corn starch, ½ cup chicken broth
Pour the evaporated milk mixture into the saucepan with the pico de gallo; turn heat to medium-high and stir constantly with a wooden spoon until sauce begins to thicken. This takes about 5-6 minutes.
Once sauce begins to thicken, turn the heat to low and add shredded cheeses; continue to stir until you have a smooth mixture; remove pan from heat
Off heat, add in ground cumin, onion powder, chile powder and garlic powder; use a whisk to to fully incorporate these spices
½ teaspoon ground cumin, ¼ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon chile powder
Add salt to taste; garnish with chopped cilantro, a scoop of pico de gallo and serve
¼ teaspoon salt

Notes

About the pico de gallo:

You can usually find this premade at your grocery store in the produce section. Note that some grocers make a mild, medium and hot version. Whatever type of pico you get will determine the heat in your queso.

Use a whisk to combine the dry spices into the liquid - ground cumin sometimes clumps and a whisk will help ensure you don't have any clumps in your queso.

Add salt last, especially if you used salted butter or salted chicken broth.

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