The understated thrill of the road trip is in the realization that you have the choice to keep going; to never come back. Responsibility washes over and away from me in a wave of relief. I exhale. I stare out the window. I sleep. I dream. I am on vacation....
Because I absorb so many life experiences through food and cooking, my vacation souvenirs are usually aprons and ingredients. So to mark the trip we took to New Mexico, I bought a jar of authentic roasted New Mexican green chiles. And now, almost a year later, on the eve of our next road trip, I will honor last year's trip by using them in an authentic Chile Con Queso Recipe. Queso is popular during Cinco de Mayo and is the ideal dip for your super bowl party!
Jump to:
On our road trips we eat grocery store roast chicken, continental breakfasts and swim in heavily chlorinated swimming pools. And although we sleep in hotel beds, the van is our home – our cocoon. It is there that we really live; we bond and we grow. We don’t have to keep to a schedule – we have the freedom to go where and when we want. It is heaven.
Art by: my talented young artist daughter Abby Gilson
We don't always go to Winnipeg...
And this is a good thing. But we’ll drive from Calgary to Winnipeg again this year, my family and I. We've been taking road trips with our kids since the first months of their lives and long before they were even born. And we’ve done this trip a number of times over the years.
Over the years we have taken road trips to Mt. Rushmore, Las Vegas, Portland, and Minneapolis. And last year we had the unforgettable experience of driving through Colorado to New Mexico.
New Mexico
Aside from the usual grocery store grub, we do eat the odd meal at restaurants. One of the many highlights of the trip was in Santa Fe, New Mexico, where we ate dinner at the Blue Corn Café. It came highly recommended in reviews and for good reason. It was unpretentious, had great service, and awesome authentic New Mexican Food. The Chile con queso was fabulous!
🥘 Ingredients
This Queso dip is made without Velveeta cheese or cream cheese and it's the best chile con queso! Instead, I use real cheese (cheddar cheese and Monterey Jack cheese) and I think it's the best way to make it.
It's a quick and easy, delicious recipe and you don't need to go to New Mexico to buy the chiles. You can buy them at any grocery store. Although, you really should get there one day - it's worth the trip! We definitely plan to go again. For this New Mexican Queso dip, you'll need:
- green chiles (canned)
- unsalted butter
- white onion
- garlic
- salt
- all-purpose flour
- ground cumin
- 1 % milk or skim/non-fat milk
- old light/low-fat sharp cheddar cheese
- Monterey Jack cheese
- salsa (I use medium Pace brand)
- jalapenos
- fresh cilantro
📖Variations & Substitutions
Here are some substitutions and variations for this chile queso:
- Jalapenos- use tamed jalapenos in the jar if you prefer it less spicy
- Cheese - you can use regular or full-fat cheese if you prefer
- Milk- you can use 2% or whole milk if you prefer
- Salsa- you can use any brand (milk, medium or hot) or use homemade Pico de Gallo Salsa *You can also add fresh tomatoes.
- Butter - if you only have salted butter, you can substitute it and simply skip the salt
- Ground beef - some people like to add ground beef to their queso
- Spicier - add some chili powder or jalapenos
🔪 Instructions
This chile con queso dip is a really easy recipe to make in one pot on the stovetop. Just be sure to follow the directions exactly.
👪 Serving Size
This authentic chile con queso recipe makes 5 cups (20 servings), so it's perfect for a Cinco de Mayo celebration. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust accordingly.
🍽Equipment
You only need a medium pot and something to stir with, for this cheese dip recipe. A whisk also comes in handy.
🌡️Storage
You can make this creamy queso dip a day or two in advance. And since it makes 5 cups, you may have leftovers. I store leftovers in an airtight container in the fridge for up to 4 days, then reheat them in a microwave-safe bowl (in the microwave, of course!) It does not stand up well to freezing
🥗 What to serve with Chile Con Queso dip?
Chili Con Queso dip goes best with crispy tortilla chips, corn chips, or baked flour tortillas for the perfect appetizer or snack. It's great alongside salsa and sour cream. You can also serve it with fresh veggies.
Chile Con Queso dip is wonderful on its own, but it's also great with an appetizer spread! For a cold dip contrast, try my layered nacho dip!
Comments & Reviews
Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you loved this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
If you are looking for Chile Con Queso recipes or the ideal dip for Cinco de Mayo or the perfect game day spread, then give this Authentic New Mexican Queso Dip a try!
📋 Chile Con Queso Recipe (New Mexican)
Equipment
Ingredients
- 1 cup chopped green chiles, (canned) drained
- 3 tablespoon unsalted butter
- 2 tablespoon finely chopped onion
- 3 garlic cloves
- ½ teaspoon salt
- 2 tablespoon all-purpose flour
- ½ teaspoon ground cumin
- 2 cups 1 % milk or skim/non-fat milk
- 4 cups grated old light/low-fat sharp cheddar cheese
- 2 cups grated Monterey Jack cheese
- ½ cup salsa
- 4 tablespoon (or more) chopped jalepenos - to your heat preference
Garnish:
- cilantro sprigs/pieces
For Serving:
- tortilla chips
Instructions
- In a medium saucepan, over medium-low heat, melt butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned.
- Once the liquid has evaporated, about 2 minutes more, add the flour and cumin and whisk into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
- Increase to medium heat and slowly pour in the milk, whisking continually until sauce is thick enough to coat the back of a spoon, about 5 minutes.
- Lower the heat to medium-low and add the shredded cheese (both kinds) a little bit (about ¼ -⅓ of it ) at a time. Stir until cheese is incorporated before adding more cheese.
- Fold in the salsa, chiles and jalapenos. Sprinkle with cilantro and serve warm with tortilla chips
Eileen Kelly
IWe love this queso dip, It is cheesy and creamy. Perfect with chips. I want to dip everything in it. Yum.
Terri Gilson
Glad you love it, Eileen!
Jersey Girl Cooks
Yum! I have never been a fan of Velveta. But I do think I would love that jar of chili peppers.
Terri Gilson
I'm the same - NO VELVEETA!
Laura
I love the story of your road trip and that you bring home a food item as a remembrance. I'm definitely pinning this recipe. Thanks!
Terri Gilson
Thanks, Laura!
PurplePumpernickel
I have been in search of a workable recipe for liquid cheese (not from a jar) so was thrilled to find your post through The Growing Edge. Reading your post brought back wonderful memories of my trip to Santa Fe and Alburqueque so many years ago!
Food Meanderings
Wonderful- I hope you like it! I cannot wait to get back to Santa Fe myself :)!
thefoodblognet
Santa Fe is a place we've always wanted to visit. This looks like such a delicious dip and a must try. Thanks for posting.
Food Meanderings
Thank you ! Yes, Santa Fe was really cool but so was Albuquerque and south. We made it as far down as the VLA - just past Socorro. But there was a lot more to explore... until next time! I hope you enjoy the dip.
Sue Slaght
I love the idea of bringing home ingredients as souvenirs. You get to relive the whole experience again. The apron however, well I'm not much of an apron girl. 🙂
Food Meanderings
Sue, though fun... sadly, the ingredients get eaten! I just LOVE finding cool aprons-it's amazing how many I have found. When I cook while wearing them, it transports me back to that vacation. I have one gem from the VLA in New Mexico that says, "All these dishes? Where are the desserts?!" 🙂
Sue Slaght
All right that kind of apron I could love. 🙂