Chile con Queso

Chile con Queso (Tex-Mex Cheese Dip)

A classic Tex-Mex party dip of melted white cheese with green chilies, tomato and cumin, kept warm for scooping with tortilla chips. This version uses Monterey Jack and a little processed cheese for the silky, dip-able texture found at taquerias across Texas.

Prep

10 min

Cook

20 min

Total

30 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •350 g (12 oz) Monterey Jack cheese, shredded from a block; do not use pre-shredded (anti-caking agents cause graininess)
• •115 g (4 oz) processed cheese spread, such as Velveeta-style; this is the traditional stabiliser that keeps the dip smooth
• •1 tbsp (15 ml) neutral oil or butter
• •1 medium white onion, finely diced
• •2 cloves garlic, minced
• •1 medium ripe tomato, diced, or 120 g / 4 oz canned diced tomatoes, drained
• •1 can diced green chilies, 4 oz / 113 g can, mild; or 2 roasted hatch chiles, peeled and chopped
• •180 ml (¾ cup) whole milk, or half-and-half for a richer dip
• •ground cumin, ½
• •cayenne, ¼, optional, for mild heat
• •salt, ½, to taste; processed cheese is already salty
• •1 pinch sugar, optional, to balance tomato acidity
• •300 g (10½ oz) tortilla chips, for serving

Steps

1. 1 Shred the Monterey Jack and cube the processed cheese; keep both at room temperature so they melt evenly.
2. 2 Warm the oil or butter in a medium saucepan over medium heat. Add the onion and cook 4–5 minutes, until soft and translucent but not browned.
3. 3 Add the garlic and cook 30 seconds, until fragrant.
4. 4 Add the tomato and the green chilies with their liquid. Cook 3–4 minutes, stirring, until the tomato breaks down and most of the liquid has evaporated.
5. 5 Reduce heat to medium-low. Add the milk and stir to combine; let it come to a gentle simmer (do not boil hard).
6. 6 Add the processed cheese and stir constantly until fully melted and smooth, about 2 minutes.
7. 7 Add the Monterey Jack a handful at a time, stirring constantly and letting each addition melt before adding the next, until the dip is completely smooth - about 4–5 minutes total.
8. 8 Stir in the cumin, cayenne (if using), salt and a pinch of sugar. Taste and adjust salt.
9. 9 Keep warm over the lowest heat, stirring every few minutes. If the dip thickens too much as it sits, stir in a splash of milk (1–2 tbsp / 15–30 ml) to loosen it.
10. 10 Serve immediately in a warm bowl with tortilla chips for dipping. The dip will continue to thicken as it cools; return to low heat and stir in milk as needed.
11. 11 Safety: keep the dip above 60°C / 140°F while serving; discard any portion left out at room temperature for more than 2 hours.