Chile Con Queso

When my kids were younger, they were always lobbying for takeout from their favorite Mexican restaurant. They loved everything on the menu, but the chile con queso was the real draw. I tried more than once to recreate that creamy, cheesy dip at home, but the verdict was always the same: “too fancy.” I began to suspect that the secret was a block of Velveeta (not exactly my go-to ingredient!).

Not one to be outdone by processed cheese, I kept tinkering until I finally got it right. This chile con queso is rich, creamy, and perfectly spiced, with just the right amount of heat. Best of all, it’s made with real cheese and comes together in about 30 minutes. Serve it warm with plenty of tortilla chips, and don’t be surprised when everyone keeps coming back for more!

What You’ll Need To Make Queso

• Butter and all-purpose flour: Form the base of the cheese sauce and help give it a smooth, creamy consistency.
• Half-and-half: Makes the queso rich and creamy without being too heavy. Keep a little extra on hand in case you need to thin the dip before serving.
• Shredded Mexican-blend cheese: I use the kind that comes in a bag. The anti-caking agents actually help thicken the queso, so if you grate your own cheese, you’ll need to increase both the butter and flour (see recipe card for details).
• Diced tomatoes and green chiles: I use Ro-Tel for a little tang and heat. Spoon it straight from the can, juices and all—no need to drain. Choose mild or original depending on how spicy you like your queso.
• Spices: Chili powder, cumin, cayenne, garlic powder, and onion powder give the queso its Tex-Mex flavor. You can adjust the cayenne to make it milder or spicier.
• Fresh cilantro: Adds a pop of freshness and color. It’s optional, so feel free to leave it out if you’re not a fan.
• Jump to the printable recipe for precise measurements

How to Make Queso

Melt the butter in a medium saucepan over medium heat, then add the flour.

Cook, whisking constantly, for about 1 minute.

Add the 2 cups half-and-half to the pot and whisk until evenly combined. Bring to a simmer and cook until thickened, a few minutes.

Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated.

Stir in the salt, spices, and diced tomatoes and green chilies. The mixture may seem a bit thick at first, but it will thin out slightly as the tomatoes warm in the sauce.

Add the cilantro, if using, then taste and adjust seasoning if necessary; for more heat, add more cayenne pepper.

Transfer the queso to a serving bowl and serve warm with plenty of tortilla chips. If it starts to thicken as it cools, just give it a stir or warm it briefly in the microwave until it’s creamy again.

Make-Ahead, Storage, and Reheating

Make ahead: You can make the queso up to 3 days in advance. Let it cool, then transfer it to an airtight container and refrigerate until ready to serve.

Storage: Leftover queso will keep in the refrigerator for up to 3 days.

Reheating: Warm the queso gently in a saucepan over low heat, stirring frequently until smooth and heated through. It will thicken in the refrigerator, so add a splash of half-and-half or milk as needed to loosen it. You can also reheat individual portions in the microwave in short intervals, stirring between each.