Chili con Queso

This warm, velvety, perfectly spiced Chili con Queso delivers comfort in every bite. It is best served bubbling hot with a basket of chips to share!

Nana Pacheco’s Chili con Queso

This recipe was Arturo’s grandmother, Nana Pacheco’s.  It is the perfect “gameday” party food, as you can make it ahead and let it refrigerate overnight, if you want to get ahead on your party prep.  If there is any left over after the game, it’s fantastic on top of a smothered burrito. This Chili con Queso pairs well with our perfect Taco Seasoning. 

Key Ingredients 

This recipe uses Velveeta cheese and evaporated milk, which gives the queso an extra creaminess and makes it easy to reheat and serve.  The flavor of this queso is mild cheese with an aromatic depth from the onions and garlic. You can adjust the heat to your preferred level by adding more or less green chili. 

• Velveeta Cheese – Velveeta cheese is a very processed cheese product that ensures a smooth melt, keeps the queso creamy, and does not become grainy like other cheeses could.
• Evaporated Milk – whole milk could be used, but evaporated milk creates a richer, creamy base for the queso.
• Green Chili – We love to use a Hatch Green Chili; however, any green chili will work. You could also roast jalapenos and use them in place of the green chili.
• I like to use a cast-iron skillet to make this dip. My go-to is my 12″ Lodge Cast Iron.

Insturctions

Melt the butter in a cast-iron skillet.

Add your onions and garlic, and sauté until the onions are translucent.

Then add your green chili; we said about a ¼ of a cup, but use as little or as much as you can handle.

Then pour in your evaporated milk. Stir until heated.

Slowly add in your Velveeta cheese until it melts into a smooth, creamy, thick sauce (it may take more or less than 24oz to reach the consistency you want).

This queso can be eaten immediately or cooled and refrigerated overnight. When you are ready to serve the queso, place it on the stove on low or in a crock pot on low, stirring often to reheat.

Chili con Queso

Wrenn

Print Recipe Pin Recipe

Course Appetizer

Cuisine Mexican, New Mexican

Ingredients

  

• 2 tbsp Butter
• 1 medium Onion, diced
• 2 cloves garlic, minced
• 1 tbsp. to ½ cup, Green Chili (roasted, pealed and chopped)
• 1 12 oz can evaporated milk
• 1 24 oz Velveet cheese

Instructions

 

• Melt your butter, add your onions and garlic sautéing till the onion is translucent. 
• Then add your green chili, we added about a ¼ of a cup, but use as little or as much as you can handle. 
• Then pour in your evaporated milk. Stir until heated.
• Then slowly add in your Velveeta cheese until it melts into a smooth creamy thick sauce (it may take more or less than 24oz to reach the consistency you want).
• ). It can be eaten immediately or cool and refrigerate overnight. When you are ready to serve the queso place on the stove on low or in a crock pot on low stirring often to reheat. 

Keyword Chili con queso, con queso, green chili

Tried this recipe?Let us know how it was!