Chile Con Queso
User Reviews
4.6
Chile Con Queso
Description
The Chile Con Queso recipe integrates cooked ground beef seasoned with chili powder, softened onions, and garlic, blended with canned green chiles, jalapeño peppers, and fire-roasted tomatoes. Evaporated milk and Velveeta create the smooth, creamy cheese sauce, augmented by shredded Monterey Jack cheese melted into the mixture. The dip finishes with extra cheese broiled briefly for a golden crust.
This dip features a medium spicy kick from fresh jalapeño balanced by the smoky flavor of fire-roasted tomatoes and the natural creaminess of the cheeses. It serves well warm as a crowd-pleasing accompaniment for tortilla chips or crisp vegetable sticks. The ground beef adds substance, though it can be omitted for a meatless version.
Evaporated milk adds creaminess without additional fat, while Velveeta ensures a smooth melt. Substitutions for ingredients like fire-roasted tomatoes or green chiles are possible, and any oven-safe skillet works for cooking and broiling. Adjust jalapeño amount to modify spiciness. Leftover dip reheats gently over low heat to maintain texture.
Ingredients
- 1 tablespoon olive oil
- ½ pound ground beef extra lean
- 1 teaspoon chili powder
- 1 small red onion diced
- 1 clove garlic minced
- 4 ounce green chiles (1 can)
- 1 jalapeño fresh, seeded and chopped
- 14 ounce fire roasted tomatoes (1 can)
- 1 cup evaporated milk
- 1 cup processed cheese cubed, Velveeta brand
- 2½ cups Monterey jack cheese shredded
- 1 tablespoon cilantro fresh, chopped
Instructions
- Heat the olive oil in a cast iron skillet, or oven safe skillet over medium-high heat. Add the ground beef to the skillet, season it with the chili powder, and cook for about 5 minutes until no longer pink, breaking it up as you go along.
- Stir in the red onion and garlic and cook for 2 more minutes or until the onion softens and becomes translucent.
- Add the green chiles, jalapeno, fire roasted tomatoes and stir. Bring to a simmer, then turn down the heat to medium low. Add the evaporated milk and velveeta and cook for 2 more minutes or until the velveeta melts. Stir in 2 cups of the jack cheese and cook for another minute until it melts.
- Turn off the heat. Sprinkle the remaining jack cheese over the top of the dip and place the skillet over the broiler for about 5 minutes or until browned and bubbly. Watch it so it doesn't burn.
- Garnish with fresh cilantro and serve with tortilla chips.
Notes
- Meatless option: omit beef, sauté onions and garlic in olive oil and continue with recipe.
- Evaporated milk adds creaminess without heavy fat; find in baking aisle.
- Velveeta provides smooth melt; other melting cheeses like Monterey Jack or Cheddar can be used instead.
- Substitute regular diced tomatoes for fire-roasted if needed, but smokiness will differ.
- Use any oven-safe skillet or transfer to baking dish for broiling.
- Green chiles can be replaced with roasted bell peppers if preferred, as canned green chiles are mild.
- Adjust jalapeño amount to control spiciness or omit entirely.
- Serve with tortilla chips, carrots, celery, or crispy crackers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 328kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 862mg | 36% |
| Potassium | 350mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 934IU | 19% |
| Vitamin C | 6mg | 7% |
| Calcium | 540mg | 54% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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