If you’re craving something creamy, cheesy, and with just the right amount of kick, you’re going to love this Chile Con Queso Recipe. It’s one of those dishes that instantly becomes the star of any party or cozy night in. Seriously, every time I bring this out, my family goes crazy for it. So stick around—I’ll walk you through everything you need to know to nail this dip and impress everyone in your orbit.

💚

Why You’ll Love This Recipe

Quick & Easy: Ready in just 25 minutes, perfect for last-minute gatherings or snacks.
Perfect Balance of Flavors: The spicy jalapenos and smoky fire-roasted tomatoes complement the creamy cheeses beautifully.
Crowd-Pleaser: I’ve never met a guest who didn’t ask for seconds (or thirds!) after tasting this dip.
Versatile & Adaptable: You can easily tweak the heat level or add your favorite extras to make it truly yours.

A close-up view of a skillet filled with a thick, creamy dip that has two main layers: the bottom layer is orange and appears smooth with some texture from ingredients mixed in, and the top layer is a melted, golden-yellow cheese with small browned spots, giving it a bubbly, slightly toasted look. Scattered in small amounts over the cheese are bits of fresh green herbs, adding a pop of color. The skillet is black, and around it are light yellow tortilla chips. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Chile Con Queso Recipe brings together a fantastic blend of creamy cheeses and bold, spicy ingredients. Choosing the right kind of cheese and fresh chilies really makes a huge difference, so grab good quality Velveeta and Monterey Jack for that silky smooth melt.

Olive oil: Helps brown the beef and adds a subtle richness.
Ground beef (extra lean): Adds a hearty depth without too much grease.
Chili powder: Brings a warm, smoky flavor that ties the dish together.
Red onion: Diced finely to soften into sweetness and subtle bite.
Garlic: Minced fresh garlic adds a punch of aromatic flavor.
Green chiles (canned): Adds gentle heat and tanginess; go for fire-roasted if you can.
Jalapeno (fresh, seeded and chopped): Gives a fresh, bright heat—seed it to tame the spice.
Fire roasted tomatoes (canned): Their smoky flavor really elevates this dip.
Evaporated milk: Creates that luxuriously creamy texture without thinness.
Velveeta (cubed): The secret to ultra-smooth, melty cheese that holds the dip together.
Monterey Jack cheese (shredded): Adds gooey, mild cheesiness and better melt.
Cilantro (fresh, chopped): Brightens the dish with a fresh, herbaceous pop.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Chile Con Queso Recipe is. Over time, I’ve tried a few tweaks to suit different moods and guests—feel free to make it your own!

Mild vs. Spicy: For a milder dip, skip the jalapeno or leave the seeds in for more heat—just how spicy you want it!
Meat-Free Option: Leave out the ground beef and throw in extra veggies like corn and black beans for a vegetarian twist.
Extra Smoky: Add a dash of smoked paprika or swap in chipotle peppers in adobo for more smoky warmth.
Different Cheeses: I’ve swapped Monterey Jack with pepper jack for a little extra zing, and it’s delicious.

How to Make Chile Con Queso Recipe

Step 1: Brown the Beef with Flavor

Heat your olive oil in a cast iron or oven-safe skillet over medium-high heat. Toss in the ground beef and sprinkle the chili powder right on top. I like to break it up with my spatula as it cooks—this helps the beef brown evenly and soak up that chili flavor. Cook for about 5 minutes until the beef is no longer pink. You want it cooked but still juicy, not dried out.

Step 2: Sauté the Aromatics

Next, stir in the diced red onion and minced garlic. These two add a wonderful base of flavor that you’ll notice in every bite. Cook for about 2 minutes until the onion softens and turns translucent—don’t rush this because the flavor develops here.

Step 3: Add the Spice and Tomatoes

Now, toss in the green chiles, chopped jalapeno, and fire-roasted tomatoes. Give it a good stir and let everything come together by bringing the mixture to a simmer. Then reduce to medium-low heat—this is where the magic starts to happen.

Step 4: Melt in the Cheeses

Pour in the evaporated milk and add the cubed Velveeta. Stir gently as the Velveeta melts completely—this usually takes about 2 minutes. Once smooth, stir in 2 cups of shredded Monterey Jack cheese and cook for another minute or until melted. The dip should be creamy and beautifully cheesy.

Step 5: Broil for the Perfect Finish

Turn off the heat and sprinkle the remaining Monterey Jack cheese evenly on top. Pop the skillet under the broiler for about 5 minutes. Watch it closely—the goal is to get a bubbly, golden brown crust without burning. This step adds a gorgeous texture and makes everyone drool.

Step 6: Garnish and Serve

Finally, scatter fresh cilantro over the top for a fresh, herbal note and serve immediately with plenty of tortilla chips. Trust me, you’ll want to have extra chips handy—you’ll be dipping nonstop!

👨‍🍳

Pro Tips for Making Chile Con Queso Recipe

Use a Cast Iron Skillet: It distributes heat evenly and handles broiling without trouble.
Don’t Skip Broiling: That bubbly, browned top is what folks remember and keeps the dip exciting.
Seed the Jalapeno: I learned the hard way—leaving seeds in can turn up heat unexpectedly.
Slow Melt Cheeses: Stir gently on low heat to avoid breaking the cheese and keep the texture silky.

How to Serve Chile Con Queso Recipe

A close-up of a thick, creamy dip in a black pan that looks golden yellow with browned spots on the surface. The top layer is melted, stretchy cheese with small green herb pieces scattered over it. A woman's hand is lifting a triangular, light beige chip covered in the creamy cheese and dip mix, with cheese strings stretching between the chip and the pan. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dip with a sprinkle of fresh cilantro because the herb’s bright and citrusy flavor cuts through the rich cheese perfectly. Sometimes, I toss on a few diced tomatoes or chopped green onions if I want extra color and a little crunch.

Side Dishes

This dip pairs wonderfully with crunchy tortilla chips, of course, but I also love serving it alongside a fresh Mexican street corn salad or even some smoky grilled chicken. It turns any casual meal into a fiesta.

Creative Ways to Present

For parties, I’ve served the Chile Con Queso Recipe in mini cast iron skillets or even hollowed-out bread bowls for an inviting presentation. Adding colorful bowls of assorted chips and veggies around makes the whole spread pop visually and offers variety.

Make Ahead and Storage

Storing Leftovers

I like to transfer any leftovers into an airtight container and store them in the fridge for up to 3 days. The dip thickens a bit after chilling, so be ready to add a splash of milk when reheating.

Freezing

I haven’t personally frozen this dip often because I love it fresh, but if you do freeze it, expect slight changes in texture—just thaw in the fridge overnight and re-stir while reheating to bring some smoothness back.

Reheating

Reheating gently on the stovetop over low heat works best. Stir frequently and add a little milk or evaporated milk as needed to keep it creamy and prevent the cheeses from clumping.

FAQs

Can I make this Chile Con Queso Recipe vegetarian?

Absolutely! Simply leave out the ground beef and add some extra veggies like black beans or corn for texture and heartiness. The rest of the flavors will still shine beautifully.
What cheese works best in Chile Con Queso?

Velveeta is key for that super smooth melt, combined with Monterey Jack for good flavor and gooeyness. You can experiment with Pepper Jack for a spicier kick.
How spicy is this recipe?

It has a moderate heat from the jalapeno and chili powder, but you can adjust the spice to your liking by removing the jalapeno seeds or using milder chiles.
Can I prepare this ahead for a party?

You can prep everything up to the cheese melting stage and then reheat and broil just before serving. This way, it tastes fresh and bubbly without stress.

Final Thoughts

This Chile Con Queso Recipe has been a total game-changer for my snack and appetizer game. It’s super easy but feels fancy and totally satisfying. Whether you’re watching the game, hosting friends, or just craving some serious cheesy goodness, this dip hits all the right notes. I’m confident once you try it, it’ll become your go-to too—enjoy the journey and the cheese-filled smiles it brings!