Chili Con Queso

Sue Stone


Quick and easy cheese dip that is a family favorite. I often double the recipe and freeze half for later.

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Approx. 2-1/2 quarts


15 Min


15 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is perfect for your next game day or tailgating party. It can be kept warm by putting it in a crock pot on warm. I used a whole 4 oz can of jalapenos in this recipe, but you can always cut back on that if you prefer it not so hot.


1 medium
onion, chopped
2 Tbsp
vegetable oil
2 can(s)
diced tomatoes, undrained (14.5 oz. each)
1 can(s)
evaporated milk (5 oz.)
2-1/2 Tbsp
8 oz
Velveeta cheese
2 c
mild cheddar cheese, shredded
1 can(s)
diced green chilies, drained (4 oz.)
1 can(s)
diced jalapeno peppers, drained (to taste)
1/2 tsp
garlic powder (to taste)

Directions Step-By-Step

In a large saucepan, heat vegetable oil over med-high heat. Add onion and cook until limp; add tomatoes with juice.
In a small bowl, add evaporated milk and mix with the flour until smooth. Add to tomato mixture; simmer uncovered until thickened, about 5 minutes.
Cut Velveeta cheese into small chunks; add to tomato mixture. Gradually add cheddar cheese, stirring until all cheese is melted.
Add green chilies, jalapeno peppers, and garlic powder to taste. Cook on medium heat, stirring to prevent burning, until heated through. Serve hot with tortilla chips.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Mexican
Collection: Fiesta Time!