Chili con Queso
Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. —Patricia Leinheiser, Albuquerque, New Mexico
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 to 2 garlic cloves, minced
- 1 can (4 ounces) chopped green chilies
- 2 tablespoons cornstarch
- 1 cup whole milk
- 2-1/2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- Tortilla chips
- Chopped tomato and sliced jalapeno pepper, optional
Reviews
This recipe has been around for more years than I care to say. I am happy you are so happy with it. I believe there are many variations. I have one i prefer, but thank you for submitting it!
I was disappointed with this recipe. Much too thick and gooey. I added more milk to thin but still was not a good dipping consistency.
My 12 year old son made this yesterday for his Dad for Father's Day. Rave reviews all around.I did not use whole can of chilis and added a little more milk for consistency but the flavor was outstanding! Thanks for sharing!
I reduced the milk so it would be thicker. Overall I thought this had a unique and delicious flavor.
different & good
Also reducing the milk amount will help the watery-ness. Good flavor though!
A bit too watery. Drain the chiles if possible and cut the butter to 1 tbsp. this may help. Otherwise very tasty. Could use Rotel instead of the chiles or add some chopped jalapeño to add the kick you want. Very nice and open to customizations which is nice. Will definitely try again come Superbowl time.
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