No-Velveeta Chili con Queso

Sasha Kamen


A mild, creamy queso that does not use Velveeta. I recommend that you do grate the cheese yourself. If you buy the already grated cheese, the powder additive may result in a less than perfect result. If you like more heat, stir in several drops of Tabasco to taste at the end. Oh, and pass me a spoon, will you?

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Stove Top


2 Tbsp
unsalted butter
1/2 c
yellow onion, chopped fine
serrano chiles, diced small
jalapeno pepper, diced small
2 clove
garlic, minced
2 Tbsp
1 c
evaporated milk
1/2 c
fresh cilantro, chopped
1 can(s)
(15 oz.) diced tomatoes, well drained
12 oz
colby cheese, grated
12 oz
monterey jack cheese, grated

How to Make No-Velveeta Chili con Queso


  • 1Chop the onion. Seed and dice the jalapeno and serrano peppers.
    NOTE: You may wish to wear gloves to protect your skin from the capsaicin inside the peppers. If not using gloves, wash your hands immediately with soap and water to remove any trace of capsaicin.
  • 2Melt the butter in a medium saucepan over medium-low heat. Add the onion, serrano chiles, and jalapeno. Cook until the onions are translucent. Add the garlic and cook for another minute.
  • 3Add the flour to the pan and stir until well blended. Slowly pour the milk into the pan while stirring, and continue to cook, stirring constantly, until the sauce has thickened. Blend in the cilantro and tomatoes.
  • 4Reduce the heat to low, and add the grated cheeses a ¼ cup at a time, stirring after each addition, until it is completely melted. Repeat until all of the cheese has been added. Serve immediately with tortilla chips.

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About No-Velveeta Chili con Queso

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Mexican
Hashtags: #Party, #Football, #snack