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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - vegetable oil
  • 1/2 cups - sweet onion, finely chopped
  • 1/2 cups - bell pepper or jalapeno, finely chopped
  • 1 teaspoons - ground cumin
  • 1/2 teaspoons - garlic, minced
  • 1/2 teaspoons - salt
  • 2 tablespoons - cornstarch
  • 1 cups - chicken broth
  • 8 ounces - American cheese, shredded
  • 1 cups - tomatoes, chopped
  • Directions:

    Heat oil in a heavy pot over medium-high heat and saute the onion, bell pepper (or jalapenos) and garlic for 2-3 minutes 'til vegetables start to soften. Stir in cumin, salt, and cornstarch and cook 2-3 minutes longer.
    Add chicken broth slowly, whisking as you pour it in, and heat 3-4 minutes to allow sauce to thicken, stirring occasionally. Add shredded cheese and tomatoes.
    Reduce heat to low and allow to simmer carefully, stirring occasionally, for 3-5 minutes, adjusting thickness of the queso by adding water or cheese, as desired.
    Serve hot with chips, crackers or vegetables.

    Brief Description

    This made from scratch queso has just the right amount of kick to it.

    Main Ingredient:

    American cheese

    Category:  Hot dips

    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 15 min


    I used red bell pepper in this batch, but any type of sweet or spicy pepper or combination of those could be used in this recipe. Also, Velveeta can be substituted for the American cheese.


    adapted from Matt Martinez' Culinary Frontier

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    Posted On:

    October 21, 2012

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