When it comes to Super Bowl dips, chile con queso (or simply queso) is one we’ll always include in our spread. It’s cheesy and velvety with a kick of spice that excites your taste buds. Rather than opting for the jarred kind, you can make a tastier version in your microwave in 4 minutes. Once hot and bubbly, the queso is ready to serve with a mound of tortilla chips for endless dipping. Although this snack comes together easily, we’ve got a few chef’s to ensure it stays creamy, flavorful and warm during the big game. Keep reading for tips on making chile con queso that’s a guaranteed crowd pleaser!
What is chile con queso?
Chile con queso is a combination of cheese (often processed varieties like American or Velveeta), chile peppers, tomatoes, onions and milk. This creates a velvety dip with the right amount of sharp and spicy flavors. Queso dip is widely considered to be a staple at Tex-Mex restaurants. But, it’s just as easy to whip up from scratch with a handful of ingredients!
3 tips for serving up delicious chile con queso
Below, Kristyn Merkley, recipe developer and content creator at LilLuna.com, describes three quick tips that take homemade chile con queso to the next level.
1. Use freshly cut or shredded cheese.
Queso recipes typically call for chopped or shredded cheese, which is best to do fresh. The reason: Pre-shredded and cubed cheeses contain anti-caking agents, which stops the pieces from clumping together — but ruins the texture of your dip. So, start with a block of cheese and grate or chop it fresh for ultra-creamy queso.
2. Incorporate more spice into the queso.
You can adjust the spice levels of your dip, though for extra heat stir in more fresh chiles or a pinch of chili powder as it cooks. Another way to infuse queso with a spicy flavor is by swapping fresh tomatoes for a 10 oz. can of Ro-tel’s green chile-infused diced tomatoes.
3. Place the dip in your slow cooker.
If you’re making queso for a party, transfer the prepared dip to a slow cooker. This will keep the dip warm for hours and maintain the dip’s creamy texture. Also, it’s easy to serve as guests can scoop a portion of dip into their own bowl and not have to worry about double-dipping.
How to make chile con queso
For your best-ever homemade queso, try this recipe from Yvette Marquez-Sharpnack, founder and owner of MuyBuenoBlog.com. Not only is it simple to make, but she promises that it’s “totally addicting and perfect for the big game.” Yum!
Chile con Queso
- 1 (32 oz.) block of Velveeta cheese, cut into 1-inch cubes
- ½ cup milk or water + more if needed
- 2 roma tomatoes, chopped
- 2 jalapeños or serranos, diced with seeds intact
- 1 Anaheim or Hatch green chile pepper (optional), roasted, peeled and chopped
- ½ onion, chopped
- Green onions, sliced
- Tortilla chips, for serving
- Active: 5 mins
- Total time: 9 mins
- Yield: 20 servings
- In bowl, combine Velveeta with ½ cup water or milk. Microwave on high 4 minutes.
- Remove bowl from microwave and sir until cheese is completely melted and mixture thickens. If needed, add more water or milk until queso reaches your desired consistency. Stir in tomatoes, chile peppers and onion.
- Garnish queso with green onions and enjoy with tortilla chips.
- Note: For serving at a party, pour the dip into a slow cooker and top with green onions. Turn on the warm setting and serve alongside tortilla chips.
The best way to reheat chile con queso
Any leftover queso can be stored in an airtight container in the fridge for up to 1 week. When you’re ready to enjoy it again, place your desired amount of dip into a bowl. Microwave the queso uncovered in 30-second intervals — stirring after each cycle — until it’s fully warmed. Then, garnish with fresh tomatoes, onions or chiles before digging in.
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