Chile Con Queso Recipe
This Chile con Queso is our personal favorite cheese dip recipe after living in Texas for over 10 years! It's easy to make in one skillet and is always a crowd-pleasing recipe. Trust us when we say, there will be no leftovers.
Ingredients
- 1/2 pound lean ground beef, chorizo or ground breakfast sausage
- 1 teaspoon chili powder or taco seasoning
- 1/2 cup finely diced red onion
- 2 minced garlic cloves
- 4 ounce can green chiles undrained
- 1-2 seeded and finely diced jalapeno
- 10 ounce can Rotel (green chiles, tomatoes, and onions) heat level as desired
- 1 cup evaporated milk
- 6 ounces American cheese
- 12 ounces pepper jack cheese
- Garnish Options: chopped fresh cilantro, sliced jalapeño, guacamole, and/or hot sauce
Instructions
- In a medium cast iron skillet over medium heat, cook and crumble preferred meat until browned and cooked through. Transfer the meat to a paper towel-lined plate. Blot to remove any excess grease. Set aside.
- To the same skillet, pour off all but 2 tablespoons of the grease or add a neutral oil if needed. Over medium heat, add red onion and garlic. Cook 2 minutes or until softened and translucent.
- Stir in green chiles, jalapeño, and Rotel. Bring the mixture to a simmer, then reduce the heat to medium-low.
- Pour in evaporated milk and American cheese. Stir and cook for 2 minutes, or until the cheese has melted.
- Mix in 2 cups of the Pepper Jack cheese and cook for another minute until it’s melted.
- Fold in the cooked meat.
- Turn off the heat. Sprinkle the remaining Pepper Jack cheese on top. Place the skillet under the broiler for about 3-5 minutes, or until the cheese is browned and bubbly. Keep an eye on it to prevent burning.
- Once done, garnish as desired. Serve warm with tortilla chips.
Video
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop in a saucepan over low heat until warmed through. You can also microwave until warm and melty. We don't recommend freezing the leftovers since they can thaw and change consistency. For easy prep ahead, prepare all of the ingredients and then just combine when the guests arrive in a skillet. You can also hold the chile con queso in a slow cooker to stay warm through your whole party for a couple of hours. Tips:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop in a saucepan over low heat until warmed through. You can also microwave until warm and melty. We don't recommend freezing the leftovers since they can thaw and change consistency. For easy prep ahead, prepare all of the ingredients and then just combine when the guests arrive in a skillet. You can also hold the chile con queso in a slow cooker to stay warm through your whole party for a couple of hours. Tips:
- Cook the meat fully first before adding the rest of the ingredients. This is a one skillet recipe, so by cooking the meat first we are adding to much flavor already to the chile con queso from the browned bits in the bottom of the pan. Drain the fat off as desired after cooking too.
- Broil the chile con queso to finish for that delicious golden brown top. We add more pepper Jack cheese and give it a nice broil so that it's perfectly cheesy and delicious.
- Make it as spicy as you desire. We have canned green chiles and jalapenos in our recipe. Plus the pepper Jack cheese adds a kick too. Make sure you remove the seeds of the jalapeno for a mild recipe.
- Try using different meat options. We love using lean ground beef, chorizo, or ground breakfast sausage.
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