Chili Con Queso Recipe


Chili con queso is a popular Tex-Mex appetizer. It originated in Texas and has become popular across the United States. Chili con queso is basically cheese melted with peppers. It is meant to be served warm and It is eaten with tortilla chips. What I like about this recipe is that it uses a lot of fresh ingredients like tomatoes, peppers and cilantro. This appetizer could be cooking using numerous methods. You could cook it in the microwave, on the stove top, or in the slow cooker. I chose the slow cooker method because it is easy to keep warm. A lot of the ingredients in this recipe can be adjusted to your taste. For example, if you want more spice, add more jalapeno peppers than 3. This is a perfect recipe for Game Day! Enjoy.

Ingredients:
1lb Velveeta Mexican Cheese
12 ounces cream cheese
3 tomatoes (chopped)
1 bunch green onions (chopped)
3-6 jalapeno peppers (seeded and chopped)
2-3 garlic cloves (minced)
½ bunch cilantro (chopped)
black pepper (to taste)

Cooking Instructions:

Step 1: In a microwave safe dish melt Velveeta and cream cheese until smooth. Stir in tomatoes, green onions, jalapeno peppers, garlic, cilantro and black pepper. You can also use a slow cooker or melt the cheeses on the stove top.
Step 2: Serve warm and eat with tortilla chips.

       

7 Responses to “Chili Con Queso Recipe”

  1. KArmaFree Cooking — January 8, 2011 @ 5:31 am

    Sorry to butt in… I’m no Mexican, but this recipe is not named properly. This might be better named CHILES CON QUESO, not Chili. Chili is the US/Texan stew-like concoction, very popular with US Americans during Super Bowl season. If this recipe is just cheese and CHILES, which is a Spanish way to say Peppers, then Chiles con Queso is definetly more appropriate. A Chili and a Chile is NOT the same thing…

  2. Bobby — January 8, 2011 @ 10:43 am

    Karmafree cooking- although, I do agree with you, this is the most common spelling I have found. The title of this recipe can be misleading. Hot peppers are often spelled chile peppers or chili peppers.

  3. Megan — January 8, 2011 @ 8:29 pm

    This looks great bobby! I’m part hispanic and I don’t see what the big deal is if it’s called chili con queso. It’s been called that for so long so I’m going to say woohoo for chili con queso!
    also, i was wondering if it would still turn out if you use a natural cheese instead of the velveeta? If you’re not sure I may just have to try the velveeta :)

  4. Bobby — January 8, 2011 @ 9:18 pm

    Megan- I don’t think it would turn out as good as with velveeta. Velveeta is processed cheese and processed cheese melts well. I don’t think natural cheese will melt as well and have the same consistancy. The mexican Velveeta also has peppers in it.

  5. Lori R — January 8, 2011 @ 9:41 pm

    I’ve never put cream cheese in my queso. Sounds like a great idea to make it nice and creamy! I’m going to try it. Thanks for the recipe.

  6. Kevin (Closet Cooking) — January 24, 2011 @ 8:20 pm

    Melted cheesy goodness!

  7. Julianne — January 29, 2011 @ 9:15 pm

    This is awesome! I had some leftover lime/peppered chicken breasts, so I cut it up into tiny cubes and added it as well! YUM! I added an entire block of regular Velveeta in addition to the Mexican Velveeta, and adjusted the other ingredients with larger portions, as well. Since it was quite thick with all the extra ingredients, I added about 1/4 -1/2 cup of milk to thin it out a bit. Your recipe is delicious and one that I will add to my permanent menu! (Love your meatballs with the ground beef & pork mixture, also!) Keep blogging—you have delicious recipes!

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