Chili con queso is an easy cheese dip that makes a perfect appetizer or addition to taco Tuesday. A creamy Mexican cheese dip that is a little bit spicy and a whole lot delicious.
It’s a rich and creamy dip that is made with chorizo or seasoned ground beef. Grab your favorite bag of tortilla chips and let me show you how to make homemade chili con queso.
What is chili con queso?
Literally translated from Spanish it means chili with cheese. It is a thick cheese sauce that is made from chili peppers, ground beef or chorizo, milk, and cheese. You use a roux of butter and flour to thicken the cheese sauce. My version uses jalapeno peppers and chorizo to give this an authentic feel and taste.
What is Chorizo?
This is spicy beef or pork-based meat that is used in traditional Mexican dishes. It is sometimes used in breakfast dishes and gives this queso a great flavor. Chorizo can be found in the refrigerator breakfast meat section with the bacon and sausage.
Tips for making chili con queso
- You can use ground beef or spicy breakfast sausage in place of chorizo. You can also omit the meat completely if you’d like.
- Jalapenos give off a little heat to this cheese dip. You can reduce the heat by removing the seeds and the veining inside the pepper.
- Use your favorite milk for this recipe. I do not suggest using a milk alternative such as coconut or almond milk as they will give this recipe a different consistency.
- I prefer a milk cheddar and mozzarella mix when I make this queso. The cheddar gives it a great flavor and the mozzarella gives it that great cheese pull effect. You can easily substitute your favorite cheese here.
- You can use beef or pork chorizo.
Can I freeze chili con queso?
The easiest way to freeze this chili con queso will be to place it in a Ziplock bag once it has cooled completely. Place the bag, flat, in the freezer. It should keep for up to 3 months if stored properly. To reheat, allow to thaw in the fridge and then heat in the microwave. You may need to add a little milk when reheating to keep the consistency smooth.
How do I keep chili con queso warm?
If I’m serving it for an appetizer at a gathering. I like to put it in a 3 qt slow cooker on warm then just scoop some out as needed in a bowl. Or even better a fondue p0t that stays warm and you can just serve right out of it.
Looking for more appetizer recipes?
- 6 oz chorizo (beef or pork)
- 1 jalapeno, deseeded and diced
- ½ medium onion, finely diced
- 2 cloves of garlic, minced
- 1 tablespoon unsalted butter
- 3 tablespoons flour
- 2 cups half n half
- 2 cups of shredded cheese (I use pepperjack and cheddar)
- Pico de gallo and cilantro, for topping
- In a medium saucepan over medium heat, cook the chorizo until browned and heated through, about 5 minutes.
- Add the jalapeno, onion and garlic cloves. If the meat did not produce much grease, add a bit of butter or oil to saute the vegetables. Saute for 5 minutes, or until soft and fragrant.
- Add the butter and allow to melt.
- Sprinkle the flour over the butter and combine. Cook for 1 minute.
- Slowly pour in the half n half while whisking it together with the flour mixture. Continue whisking, making sure to remove any clumps.
- Once the sauce starts to thicken and coats the back of a spoon, remove from the heat.
- Add in the cheese and stir to combine. If the queso is too thick, add a bit of half n half to thin it out.
Spoon into a bowl, top with pico de gallo and cilantro and enjoy.
You can use 1 cup heavy whipping cream and 1 cup whole milk to make half n half.
Amount Per Serving Calories 300Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 60mgSodium 541mgCarbohydrates 11gFiber 1gSugar 1gProtein 16g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.