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Chili con Queso

Chili con Queso

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This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.


  • 1 small carrot, finely chopped
  • 1 jalapeño, seeded, finely chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoons vegetable oil, divided
  • Kosher salt, freshly ground pepper
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 16-oz. package Velveeta cheese, cut into 1" pieces
  • Tortilla chips (for serving)

Recipe Preparation

  • Char poblano chile over a gas flame, turning occasionally, until skin is blackened, 8–10 minutes; transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. (Alternatively, broil chiles on a foil-lined baking sheet, turning occasionally, until skin is blackened, 8–10 minutes.) Peel, seed, and finely chop. Transfer to a medium bowl and add carrot, jalapeño, vinegar, sugar, and 1 Tbsp. oil; season with salt and pepper and toss to combine. Set chile mixture aside.

  • Heat remaining 1 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until softened but not brown, 8–10 minutes. Add tomato and cook, stirring, until slightly softened, about 1 minute; season with salt and pepper. Reduce heat to medium-low, add cheese, and cook, whisking constantly, until melted, 5–8 minutes. Add chile mixture and cook, stirring often, until carrot and jalapeño are slightly softened, about 3 minutes longer.

  • Serve with tortilla chips.

  • This recipe is from the forthcoming Tacolicious cookbook by Sara Deseran, due out in Fall 2014 (Ten Speed Press).

Recipe by Sara Deseran of Tacolicious, San FranciscoReviews Section

Recipe: Chile con Queso

Who among us, beset by workaday woes, hasn&rsquot gone looking for solace in a basket of crispy fried tortilla chips and a bowl of hot, velvety cheese festooned with juicy tomatoes and spicy chiles? If you&rsquore like most Texans, you were probably weaned on the stuff, no doubt ladled from a crockpot abubble with Ro-Tel and Velveeta, that addictive yellow loaf of pasteurized cheese product.

Likely a descendant of queso flameado, the &ldquoflamed cheese&rdquo of northern Mexico, chile con queso (and by the way, gringos, it&rsquos &ldquokeh-so,&rdquo not &ldquokay-so&rdquo) might as well be its own food group in this state. The ridiculously gratifying Tex-Mex fondue is a fixture on restaurant menus and an honored guest at any tailgating party, church social, or backyard fiesta.

But home cooks trying to make something other than the Velveeta standby are often confounded by the whole affair, their hard work resulting in either an oil slick or something akin to igneous rock. The fact is, like it or not, the creamy queso most of us know and love is made with processed cheese. If that offends your epicurean sensibilities, you can take heart knowing that Julia Child, upon sampling her first queso at Matt Martinez Jr.&rsquos No Place restaurant, in Dallas, reportedly indulged in three more servings.

Matt Martinez&rsquos Chile con Queso

1 tablespoon canola oil
1 /2 cup finely chopped sweet onion
1 /2 cup finely chopped
jalapeño (you can use canned green chiles if you prefer just add them with the tomatoes)
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 /2 teaspoon salt
2 tablespoons cornstarch
1 cup chicken broth
8 ounces American cheese (I like the white American if all you can find are the singles, stack them up and cut into little blocks)
1 cup chopped tomatoes

Using a heavy pot, heat the oil on medium-high and sauté the onion, jalapeño, and dry ingredients for 2 to 3 minutes, until the onion is translucent. Add the broth and heat 3 to 4 minutes, allowing the sauce to thicken, then add the cheese and tomatoes. Carefully simmer the queso on low heat for 3 to 5 minutes, adjusting its thickness to suit your taste by adding broth or cheese. Serve hot and keep warm, stirring every so often to avoid the dreaded &ldquocheese skin.&rdquo

Adapted from Matt Martinez&rsquos Culinary Frontier: A Real Texas Cookbook, by Matt Martinez Jr. and Steve Pate. Published by Doubleday.

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Crockpot Party Chili Con Queso

Alright, guys, this Crockpot Party Chili Con Queso is by far the most unhealthy thing I’ve ever posted on here and probably will remain the most unhealthy thing I will post on here until the end of time…but I am okay with that because I couldn’t live my life without sharing this absolutely delicious party-perfect recipe with you, my dear friends!

There is this little “cheese” they like to call Velveeta…and we all, myself included, are so grossed out by the fact that it comes in a box and could pretty much never grow mold on it because it is THAT processed and THAT bad for you. Well, even though I am disgusted by it…I am from Texas and I grew up on that shit and I love it. It was NOT a party at my parent’s house growing up without a big crockpot of this queso and if you grew up in the South, you can probably relate.

So yes, I am a healthy food blogger. But yes, I am a real person that eats fake shit on occasion. Sue me. This Crockpot Party Chili Con Queso is one of those recipes I do indulge in once a year and it usually falls around a big football game or kid’s birthday party. So for all of you that aren’t partaking in a Whole30 Challenge and are living on the dark side this Superbowl Sunday– this one goes to you. Enjoy yourselves and don’t stress it…but don’t eat the whole thing because you might croak. haha. Just Kidding.. well, but really, I wouldn’t eat the whole thing.

Related Video

I gave this recipe 3 forks because it does serve as a good base for good queso, with some modifications. I used about 2 T flour and that was plenty, only 2 T of cream cheese, and about 4 T butter. I also added some half and half to make the queso thinner and add some more creaminess. I did not add tomatoes and instead added some chipotle salsa to taste. From all of that- -this turned out delicious! Other reviewers said it's a glorified Velveeta, but I do not like the way velveeta tastes. This recipe lets you achieve the taste of your favorite cheese (Jack, chihuaua, asadero, cheddar) without the oily separation that comes with it!

Chili con tastless is more like it. This make British cooking taste flavorful!

This recipe needs a lot of help. It has way too much flour-- 1 Tablespoon would do just fine, and it's lacking in depth. Next time Iɽ make a roux and add some beer to the base, before addint the veggies and cream cheese. I also agree it's bland. I added chipotle salsa to mine, which helped. I think with all the suggestions of reviewers, the recipe could be rescued.

Very Bland! Save yourself the trouble and have a better dip using Velveeta and a jar of good salsa. By the way, the butter, flour, cream cheese and cheddar cheese combo is Velveeta, so if you're out, do that part, then add the jar of salsa.

very bland, i needed to spice it up significantly in order to serve it and i still was not impressed

1) I made half a recipe and there was still _way_ too much as an appetizer for six people (even given that 4 of them were 20-something single men). 2) this tasted like I recreated velveeta! no one complained, and indeed some of the guys kept eating it as fast as they could grab another chip, but all this is is homemade velveeta--the taste is nothing special (I even doubled the chiles and onions and added chipotle chile powder to try to give it more zing!).

This is my new stand-by for mid-week entertaining. Cut down on the flour to thin it out, and throw in a Tbs or so of diced jalapenos in lieu of the chilies if you prefer it a little spicier. It goes FAST!

Couldn't be an easier recipe. mix and serve. I would suggest keeping it warm as it tends to thicken.

Related Recipes:

Click on any Name below for the Recipe

Photo of Homemade Chili Con Queso is by teejayhanton – TJ Hanton and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License. Thank you, TJ Hanton. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.

Step one

Gather the ingredients &ndash grass fed beef, purple onion, green chilis, Velveeta cheese, cumin, salt and pepper. (A)

Step two

Mince a quarter of the purple onion.

Step three

Heat a sauté pan on medium and add olive oil. Once that heats up, add the onion and sauté for 3 minutes.

Step four

Add the beef, cumin, salt and pepper. Break up the meat into little pieces as it cooks with a metal spatula. Sauté beef for 5 minutes. (B)

Step five

Transfer the beef to a bowl and set aside.

Add the Mexican cheese, Velveeta and half a can of green chilis into the pan. Lower the heat to medium low and stand there stirring the cheese as it melts. (C)

Spoon some beef and some of the pico de gallo on top of the queso. (D)

Step nine

Stir it all up and transfer the cheese mixture into a bowl.

Gather some chips, cut up a flour tortilla, and take out the pico de gallo and guacamole.

Step ten

Garnish the top of the chile con queso with some more pico de gallo.

I take a chip and dip it in the cheesy goodness.

I hope you enjoyed this beef chile con queso recipe!

And as always, may all your dishes be delish!

If you&rsquove tried this or any other recipe on the blog, I&rsquod love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

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VELVETTA. Please don't insult us with an ingredient like VELVEETA. It's not even FOOD .

I can't wait to try out this recipe for the Red Sox season opener. I did want to give a shout-out to the reviewer below who mentioned the dip made with a can of no-bean chili and a brick of cream cheese. I did this for the Super Bowl today (after running out of time to prepare a proper chili con queso), and it was a delicious indulgence that even my health nut father couldn't help but gobble up. The whole point of these types of recipes is to enjoy falling off the nutrition-wagon once in a while, and if you can't handle the thought of that. you might consider another recipe.

This is some fantastic comfort food. Creamy, cheesy, a little bit spicy, and the perfect consistency. And yes, folks, it's because of the lowbrow, unglamorous, shelf-stable-might-not- even-really-be-classified-as-cheese VELVEETA listed in the ingredients. The only way around it is to start by standing around whisking up a Bechamel over your hot stove to use as the base, and then add cheese, chiles and spices. But, really. We're not entertaining the Queen of England, we're just eating some chips and queso.

What is up with all the reviewers giving it two stars and complaining about the velveeta. Do you not know what Velveeta is? One reviewer from dallas proposed a recipe with regular cheese dip. YEAH, if I wanted that, I would have searched for it. Someone else substitued regular cheese for the velveeta and didn't understand why there was so much oil and no consistency. Again, that's a different recipe b/c velveeta is not real cheese. It's a "cheese product" from Kraft. THIS RECIPE IS CLASSIC JUNK FOOD. EVALUATE IT AS SUCH. Many variations on this recipe by using beans or different types of chopped chili mixes.

I made this recipe back in 1998 when Colby was an exotic cheese to me and Iɽ never realized they sold plastic cheese bricks that were pretty addictive. We enjoyed it but post enligtenment around the advent of Lipitor (which is probably made by Velveeta) a coworker told me about a way yummier dip that seems like the lesser of 2 evils healthwise it's one can of chili no beans to 1 8oz package of cream cheese melted together. People go crazy for it when asked for the recipe I change the subject.

After reading the reviews, I opted against using Velveeta for this recipe and instead went with mostly colby-jack and some cheddar. The results were unexpected: when melted, the cheese formed a disgusting blob that was not at all suitable for queso. With little time to improvise further, I went back to the author's recommendation and bought some velveeta. The taste was less desirable, but the cheese melted perfectly. I added fresh salsa, an onion, cayenne, black beans, and topped with scoops of mashed avocado. It was a hit.

I would find it hard to believe that most everyone can not find a use for this recipe at some point (even the cheese snobs). I like good cheese and was a bit skeptical of the crisco and velveeta, but made if for my 9 year old sons birthday. The boys, my husband, and 7 year old daughter devoured it. I thought it was OK, but as I said earlier I am a cheese snob.

There is a recipe on Epicurious for "Old-Fashioned" Peanut Butter Cookies. When one reads the reviews for them, there are many reviewers who have made modifications to the recipe to make the cookies "chewy." I was a bit surprised by this. Those of us who have a few years remember a time before "Soft Batch." Cookies were generally crunchy unless they had been cooked wrong. Peanut Butter cookies were always crisp! Even in the school cafeteria. I think that's what we have here. This is a recipe from a generation when simple, fast, and who-cared-about- health ruled. Lighten up. This is Judy's "Chicken and Dumplings," "Pot Roast," or "Meat Loaf." It's a memory in her mind, the smells of which take her to a happier time. I plan to try this and I am certain I will enjoy it as it will take me to a happier and simpler time.

Can the people who have not made the recipe stop adding forked reviews and their comments? How obnoxious.

O.K. Some of these reviewers need to seriously lighten up. This is comfort food. Different criteria apply. I too had something so similar to this in El Paso. Yes, Epicurious is generally more highbrow than this, but seriously we ALL like to go home once in a while.

I made this recipe last weekend minus the Crisco and with 2 extra tablespoons of salsa. It was a huge hit -- even my half-Mexican husband gave it the thumbs up.

This recipe is nearly identical (minus the Crisco) to the one my Hispanic son-in-law from El Paso makes. It is delicious! The cook is sharing her special food memories along with the ingredients. I think the rude reviews are mean-spirited.

YUCK! I have to agree with most of the other one fork reviews - Velveeta & Crisco. That's disgusting! If you want a quick fix (although not inspiring), then I would just use the Velveeta & add salsa, garlic, and green chilies, but definitely skip the Crisco. For authentic queso I use 1 c. real American cheese, 1/2 c. sharp cheddar, 1/4 c. cream, diced tomato, chopped green chili (I use roasted hatch green chilies - this makes a huge difference in the taste), and minced garlic. Although, I might try the suggestions from A Cook from Dallas w/ onion and cumin.

Being from Tex Mex Country, to be fair, this probably would do for most guys enjoying a football game and they wouldn't realize it was Velveeta and Crisco. But, why not take them beyond what doesn't taste much better than cheap, bottled queso and use real cheese and eliminate the greasy tasteless Crisco? Substitute the Velveeta for real American cheese or Monterrey Jack. Melt in a double broiler. Add milk, onions, jalapenos, petite cut skinned diced tomatoes (with a Mexican flair) some fresh diced garlic and some cumin, and S&P to taste. Serve in a fondue pot and Mmmm, real queso without the Crisco and fake cheese. Epicurious is a play on Epicurean, which means the devoted pursuit of wordly pleasures - especially to the enjoyment of good food and comfort. It means to take it beyond the junk food you get at a low rate restaurant or on the discount aisle at the grocery store. This recipe should be removed!

Very good. I increased the salsa and omitted the chilis. I choose the 4 forks even though my heart said 3. I did this to even the rating for those who judge but do not try the recipe. Please don't do that!

Forget the fat, forget the snobbery about Velveeta - this comes closest to the "Skillet Queso" you can get at Chiles Restaurant! (add some browned ground beef and you're there.) This is always a huge hit at any football or Tex-Mex related party.

Recipe was great. Don't worry about the Crisco! Everyone loved this dip and it was gone in no time. I added a little extra cayenne pepper to punch up the spice. The original recipe was a little tame for my taste. Try it! You'll get great reviews!

Yee-haw! This recipe was the best and can be used for most anything. It's great to dip your chicken McNuggets into, as well as for those stale french fries that have fallen between the cushions of the sofa and need some extra "umph" when once found again. And for the Mac'nɼheeses. . . don't even let me go there! Let's just say, "yummy."

A big hit at our family party. I used 4T of Fresh Tomato Salsa (also on Epicurious). My brother-in-law said it's the best queso he's ever had. (Quite a compliment, considering he's from south Texas and is anti-Crisco and Velveeta.) A nice treat for special occasions.

i am sooooo tired of people giving their input when they have not tried the recipe! the rating system is intended to rate how well you liked or disliked the recipe, any tips you may have, etc. please keep your closed minded opinions to yourself unless you have tried the recipe and remember - DON'T KNOCK IT TILL YOU'VE TRIED IT.

I tried the recipe and it was AWESOME. I don't understand why everyone else is giving it 1 fork.

this has got to be one of the most disgusting recipes I have ever read. Velveeta is bad enough. but Crisco. *barf* And only 1 tablespoon of salsa? this sounds like a recipe for those on. like. wierd restricted diets. Good lord, people, the fifties are long gone. Time to stop cooking like it.

Hey, when Velveeta's the foundation of the recipe, all bets are off.

CRISCO. Just the thought of putting Crisco in Chili Con Queso is enough to make me feel sick.

This recipe is a sodium/fat bomb. No one who cares about their health/longevity should eat this. Ok, I know "de gustibus non disputandum", but I have my limits.

Chile Con Queso, Revved Up

Chile Con Queso, or "Rotle", as my brother&rsquos hilarious ex-wife always called it, has become an American staple. Made simply by combining melted Velveeta cheese and a can of Rotel (diced tomatoes and chilies), it&rsquos always a crowd favorite. As for me? I like it in a pinch, I suppose, but usually I find the whole Rotel/Velveeta thing pretty limited and bland. And I&rsquod just about relegated Chile Con Queso to the list of culinary items I&rsquom, like, soooooo over&hellipwhen what should happen but my other sister-in-law, Pesky Tim&rsquos wife, showed up at my house one Fourth of July with this yummy creation.

This, my friends, is Chile Con Queso, Revved Up. It&rsquos "Rotle" on steroids, or at least caffeine or Vivarin. This Chile con Queso contains Velveeta and Rotel, yes, but it also incorporates meaty sausage, extra green chilies, sauteed onion, and delightfully crunchy, fresh, spicy jalapeño. It&rsquos a nice change from the typical "Rotle", and though I can pretty much guarantee it won&rsquot show up on the syllabus at the French Culinary Institute any time soon, it&rsquos always a crowd pleaser&mdashespecially if that crowd contains humans of the male variety. But enough of the chit chat&mdashlet&rsquos break this apart!

The Cast of Characters: Velveeta, Onion, Hot Breakfast Sausage, Rotel, Green Chiles&hellip

And I almost forgot! Jalapeño. I&rsquom sorry, dear Jalapeño. I can&rsquot believe I forgot about you. I think it&rsquos because I chopped you up for some Pico de Gallo last week and accidentally rubbed my eyes. It was so traumatic, I&rsquove been trying to block you out ever since.

Start by chopping the onion: Cut the onion in half from root to tip.

Lay one half face down and cut off the top. And I know I should have used a cutting board, but I couldn&rsquot be bothered. Don&rsquot hate me.

Make several vertical slices&hellip

Then rotate the onion 90 degrees and make horizontal slices, creating a fine dice.

Cut the sausage in half to make it easier to remove from the package.

Put the sausage and chopped onion in a skillet. I&rsquom not a big user of nonstick, but for this particular dish, nonstick is essential!

Stir together and start breaking up the sausage.

Behold the hunka hunka burnin&rsquo Velveeta. You gotta love its processed, homogenized simplicity.

Make two slices down the entire length of the Velveeta.

Then, like the onion, rotate 90 degrees and cut the other direction. This is an easy way to chop, dice, or cube anything just make slices in one direction, then rotate and make slices in the other direction. Easy as Velveeta.

Now you have a pile of hunka hunka burnin&rsquo Velveeta cubes. Neato!

By now, the onions and sausage are nice and brown. But before you add the cheese, you might want to drain some of the angina-inducing fat.

Chile con queso translates as pepper and cheese. So these are the main ingredients, but then you can customize it to your preferences or ingredients that you have on hand.

You can add chopped avocado, black beans, fajita meat or chopped chorizo to the queso, if you wish. But chile con queso doesn’t have to have meat in it. It’s the cheese dip with pepper!

Many recipes call for two types of cheese. You can substitute half of cheddar cheese with Monterrey Jack, cream cheese or white Mexican cheese (asadero). Usually white or yellow cheese is used for the queso recipe.

Try experimenting, but keep in mind that not all types of cheese melt together smoothly. That is when Velveeta comes in help. However, we are not fans of processed food. I recommend following my recipe and simply use yellow cheddar.

It is important that you shred cheese yourself, because it will give you smooth texture. Store-bought shredded cheese is good for pizza or salad, but not for dips.

Good thing is that you can customize this queso dip to you liking! There’s no ingredient (except cheese and pepper) that is a must here.

Watch the video: Pitch Perfect Medley arr. Naomi Crellin (July 2022).


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