Chilli Con Queso

Dive into the irresistible flavors of Chilli Con Queso, a creamy and spicy Tex-Mex classic that's perfect for any gathering or casual snack. This velvety cheese dip combines sharp cheddar and Monterey Jack cheeses with a zesty kick from fresh jalapeños and canned tomatoes with green chilies, creating a harmonious balance of heat and richness. Enhanced with aromatics like sautéed onion and garlic, and a touch of warm spices like cumin and paprika, this queso delivers layers of bold, savory flavor. Thickened to the perfect consistency with evaporated milk and a quick cornstarch slurry, it's delightfully smooth and ideal for dipping crispy tortilla chips. Ready in just 25 minutes, this crowd-pleasing appetizer is an easy, customizable option for game day, potlucks, or family movie nights. Garnish with fresh cilantro for a burst of color and extra freshness!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 8

Ingredients

• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic, minced
• 1 medium Fresh jalapeño, finely chopped
• 1 14-ounce can Diced tomatoes with green chilies (canned)
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 12-ounce can Evaporated milk
• 1 tablespoon Cornstarch
• 1 tablespoon Water
• 2 cups Sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• 1 bag Tortilla chips (for serving)

Directions

Step 1

In a medium saucepan, melt the butter over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring frequently, until transparent and softened.

Step 3

Stir in the minced garlic and chopped jalapeño, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add the diced tomatoes with green chilies, including the liquid, and stir to combine.

Step 5

Sprinkle in the ground cumin and paprika, and stir well to distribute the spices evenly.

Step 6

In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.

Step 7

Pour the evaporated milk into the saucepan and stir to combine with the vegetable mixture.

Step 8

Bring the mixture to a gentle simmer, then reduce the heat to low.

Step 9

Slowly add the shredded cheddar and Monterey Jack cheeses, one handful at a time, stirring constantly to ensure the cheese melts smoothly.

Step 10

Once all the cheese has melted, add the cornstarch slurry to the saucepan and stir well. Continue cooking for 1-2 minutes until the queso thickens slightly.

Step 11

Taste and adjust seasoning as needed (you can add a pinch of salt or additional jalapeño if desired).

Step 12

Remove from heat and transfer the chilli con queso to a serving bowl. Garnish with fresh cilantro if using.

Step 13

Serve immediately with tortilla chips for dipping. Enjoy!

Nutrition Facts

Serving size	(1513.6g)

Amount per serving	% Daily Value*
Calories	3000.6

Total Fat 183.8g	0%
Saturated Fat 89.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 416.2mg	0%
Sodium 4686.1mg	0%
Total Carbohydrate 231.1g	0%
Dietary Fiber 14.7g	0%
Total Sugars 57.5g
Protein 131.4g	0%

Vitamin D 355.2IU	0%
Calcium 3716.8mg	0%
Iron 9.4mg	0%
Potassium 2822.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 16.9%

Carbs: 29.8%