Name: Chile Con Queso
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: American, Tex-Mex
Ingredients: 8 ounces Monterey Jack cheese, shredded (about 2 cups); 1 tablespoon cornstarch; 1/2 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon chili powder; 1 (12-ounce) can evaporated milk, well shaken; 4 ounces (6 slices) sliced white American cheese, cut into 1-inch pieces; 1 (14.5-ounce) can fire-roasted diced tomatoes, drained; 1 (4.5-ounce) can chopped mild green chiles, drained; Fresh cilantro, for garnish (optional); Tortilla chips, for serving

Chile Con Queso

Chile con queso is a gooey, melted cheese dip featuring diced tomatoes, chiles, and seasonings. It’s easy to make at home and fun to eat with crispy tortilla chips.

20 min total 10 min prep 10 min cook 8 233 cal

Instructions

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1 Add the Monterey Jack, cornstarch, salt, garlic powder, onion powder, and chili powder in a medium saucepan and stir until evenly coated.
2 Pour in the evaporated milk. Set the heat to medium heat and cook, whisking constantly, until the cheese is completely melted and no lumps remain, 5 to 7 minutes.
3 Whisk in the white American cheese and continue cooking, whisking constantly, until melted and no lumps remain, about 3 minutes. Stir in the drained diced tomatoes and green chiles, and remove from the heat. Garnish with fresh cilantro, if desired, and serve immediately with tortilla chips. Refrigerate any leftovers in an airtight container for up to 3 days. To reheat, microwave on high, stirring every 30 seconds, until fully melted. Love the recipe? Leave us stars and a review below!