Chili con queso is an easy cheese dip that makes a perfect appetizer or addition to taco Tuesday. A creamy Mexican cheese dip that comes together quickly, is a little bit spicy, and loaded with cheesy goodness!
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It's a rich and creamy dip that is made with chorizo or seasoned ground beef like my One-Pot Mexican Rice Casserole. Grab your favorite bag of corn chips or crispy tortilla chips and let me show you how to make a homemade chile con queso recipe. You may also enjoy my hearty new chili recipe that doesn't have any beans in it.
Why this recipe works
This is a quick and easy appetizer perfect for summer BBQs, and family gatherings, and the most requested appetizer at my super bowl party. Topped with some pico de gallo or fresh tomatoes the chile con queso dip is sure to be a hit! Serve this alongside my Chopped Cheeseburger Sliders or Jalapeno Poppers for the perfect game-day spread!!
ingredients needed
ingredient notes
- Chorizo: Beef or pork, or substitute it for taco-seasoned ground beef.
- Cheese: I like to use a combination of pepper jack cheeses and sharp cheddar cheese, Monterrey jack is also great.
- Half n half: You can make your own, using 1/2 whole milk and 1/2 heavy cream.
- Jalapeno peppers : Adds a little kick, but you can reduce the heat by removing the seeds.
how to make this chili con queso?
- Step 1: In a large skillet over medium heat, add the chorizo and brown until heated through.
- Step 2: Add in the peppers, onions, and garlic and cook until soft.
- Step 3: Sprinkle in the flour and cook another minute or so and soak up any grease from the chorizo.
- Step 4: Whisk in the half-n-half and whisk out any clumps.
- Step 5: Add in the shredded cheese.
- Step 6: Whisk the queso together until the cheese is melted. Serve warm!
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 also use a can of green chiles (drained) for a milder version.
- I prefer a sharp cheddar cheese and pepper jack cheese mixture when I make this queso. You can easily substitute your favorite cheese here.
- You can use beef or pork chorizo or even substitute it for ground beef with taco seasoning.
- You can also mix in a can of Rotel tomatoes.
Recipe Faq's
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 bacon and sausage.
The easiest way to freeze this chili con queso will be to place it in a Ziplock bag or freezable airtight container 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.
If I'm serving it as an appetizer at a gathering, you can put some queso dip in a small bowl, and heat it in the microwave. Or put it in a 3 qt small crockpot or slow cooker on warm then just scoop some out as needed in a small bowl. Or even better a fondue pot that stays warm and you can just serve right out of it.
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Chili Con Queso
Ingredients
- 6 oz chorizo beef or pork
- 1 jalapeno deseeded and diced
- ½ medium onion finely diced
- 2 cloves of garlic minced
- 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
Instructions
- 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.
- 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.
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