Chile Con Queso

Posted: April 22

Time: 25 minutes

Yield: 8 servings

recipe image

This loaded queso is so much better than anything you'll find at a restaurant. It's such a crowd-pleaser at gatherings, too! You simply will not be able to get enough of this melty, flavorful dip. Best when scooped with tortilla chips or warm tortillas!


• 1 tbsp olive oil • 1/2 lb ground beef extra lean • 1 teaspoon chili powder • 1 small red onion diced • 1 clove garlic minced • 4 ounces green chiles (1 can) • 1 jalapeno fresh, seeded and chopped • 14 ounces fire roasted tomatoes (1 can) • 1 cup evaporated milk • 1 cup velveeta cubed • 2 1/2 cups monterery jack cheese shredded • 1 tablespoon cilantro fresh, chopped


Step 1

In a cast iron or other oven-proof skillet, heat olive oil on the stove-top over medium-high heat. Add the ground beef and chili powder and cook until the meat is no longer pink, about 5 minutes, while breaking it up with a wooden spoon.

Step 2

Add the red onion and garlic, cooking for about 2 minutes until the onion is tender.

Step 3

Add the chiles, jalapeno, and fire roasted tomatoes. Stir to combine while bringing to a simmer. Once the contents bubble, turn the heat down to medium low.

Step 4

Add evaporated milk and Velveeta. Cook for about 2 minutes, or until the cheese is melted. Sit in 2 cups of Monterey jack and continue cooking until it melts.

Step 5

Turn off the heat. Add the remaining pepper jack over top of the dish, sprinkling evenly all over. Place in the oven with the broiler on for about 5 minutes or until it starts to brown and bubble.

Step 6

Garnish with cilantro and extra jalapenos, if you like. Serve hot.