Chile con queso is the traditional cheese dip of Texas with roots going back to the 1920’s, when the recipe was published by San Antonio Women’s Club. Great chile con queso is easy to make, and nothing like what you find at the ballpark or movie theater. Our recipe uses real cheddar and Monterray jack, instead of processed cheese.
Ingredients
- 1 tablespoon olive oil
- 1 cup finely chopped white onion
- 2 large cloves garlic, minced or pressed
- 1 4-ounce can chopped green chiles
- 1 or 2 fresh jalapeños, seeds and stems removed, finely chopped
- 1 14.5-ounce can whole tomatoes, drained OR 14.5-ounce can of tomato bits, drained
- 1/2 pound Longhorn cheese, grated
- 1/2 pound Monterrey Jack cheese, grated
- 1 cup sour cream
Instructions
- Sauté the onions and garlic in the oil until onions are clear. Add the chiles, jalapeño(s) and tomatoes (rough-chop or break up the tomatoes with a spoon).
- Turn heat to low, and add the grated cheeses, stirring until cheese melts. When ready to serve, stir in the sour cream, just until well combined, and remove from heat. Do not boil.
- Serve warm with tortilla chips.
- Makes about 4 cups.
Recipe Card powered by
Keep the Queso warm during serving in a dish with a candle warmer or an electric dip warmer. Medium-sharp cheddar cheese may be substituted for Longhorn cheese. Readers may also enjoy John Raven’s article on chips and dips.