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Home » Recipes » Dish Type » Dip Recipes

Chile Con Queso Recipe (New Mexican)

Published: Jul 20, 2016 by Terri Gilson · Modified: Apr 30, 2022 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 14 Comments

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Chile Con Queso - Cinco de Mayo - foodmeanderings.com

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....

Chile Con Queso Dip - Cinco de mayo - Foodmeanderings.com

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.

Jump to:
  • New Mexico
  • 🥘 Ingredients
  • 📖Variations & Substitutions
  • 🔪 Instructions
  • 👪 Serving Size
  • 🍽Equipment
  • 🌡️Storage
  • 🥗 What to serve with Chile Con Queso dip?
  • ⭐ REVIEWS
  • 📋 Chile Con Queso Recipe (New Mexican)
  • 🍲More Favorite Dips!

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.

Road trip picture.jpg

Art by: my talented young artist daughter Abby Gilson

We don't always go to Winnipeg...

We’ll drive from Calgary to Winnipeg again, 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.

Santa Fe New Mexico.jpg

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 meals 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!

dave and kids Blue Corn cafe

🥘 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.)  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

📖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/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
Chile Con Queso dip - cinco de mayo - Foodmeanderings.com

🔪 Instructions

This chile con queso dip is really easy to make in one pot on the stove top. 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 blue 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 chile queso recipe. A whisk also comes in handy.

🌡️Storage

You can make this 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 tortilla chips, corn chips or baked flour tortillas for the perfect appetizer or a snack. You can also serve it with fresh veggies. It goes great as a starter with Slow Cooker Pork Carnitas Recipe (gluten-free) (shown) and my Healthy Grilled Mexican Street Corn (Elote), with Coconut Lime Tres Leches Cake!

Authentic Slow Cooker Pork Carnitas - foodmeanderings.com

If you are looking for Chile Con Queso recipes or the perfect dip for Cinco de Mayo or your Super Bowl Party, then give this Authentic New Mexican Queso Dip a try!

⭐ REVIEWS

Did you make this recipe? Please RATE THE RECIPE below and leave a comment!

Please SUBSCRIBE  (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

red tortilla chip being dipped into queso dip
Food Meandering Logo

📋 Chile Con Queso Recipe (New Mexican)

This delicious cheesy Chile Con Queso is a delicious cheesy dip made without velveeta and with authentic roasted New Mexican green chiles. It's easy to make, pairs perfectly with tortilla chips and is ideal for your Cinco de Mayo celebrations!
5 from 7 votes
Print Pin Rate
Course: Appetizer, Snack, snacks
Cuisine: Mexican, New Mexican
Keyword: cheese, chile con queso, dip, queso
Special Diet: Vegetarian
Servings: 20 people
Calories: 114kcal
Author: Terri Gilson
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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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
US Customary - Metric

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 the heat to medium 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 cheeses, a ⅓ of it at a time. Stir until cheese in incorporated before adding more cheese.
  • Fold in the salsa, chiles and jalapenos. Sprinkle with cilantro and serve warm with tortilla chips

Notes

*NOTE: Makes about 5 cups
** NOTE : I bought "mild" because I was worried about the heat level, but the mild had no bite, whatsoever. If you want some heat, add some jalapeno peppers or tamed jalapeno peppers to your liking.
***NOTE: You can buy green chiles at just about any grocery store, but they are not going to be the authentic New Mexican ones but you can use: Old El Paso chopped green chiles in a can
Nutrition Facts
📋 Chile Con Queso Recipe (New Mexican)
Amount Per Serving (0.25 cup)
Calories 114 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 341mg15%
Potassium 95mg3%
Carbohydrates 3g1%
Sugar 1g1%
Protein 9g18%
Vitamin A 305IU6%
Vitamin C 6.3mg8%
Calcium 213mg21%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 0.25cup | Calories: 114kcal (6%) | Carbohydrates: 3g (1%) | Protein: 9g (18%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Cholesterol: 20mg (7%) | Sodium: 341mg (15%) | Potassium: 95mg (3%) | Sugar: 1g (1%) | Vitamin A: 305IU (6%) | Vitamin C: 6.3mg (8%) | Calcium: 213mg (21%) | Iron: 0.4mg (2%)
Did you make this recipe? Please leave a star rating and review below!
Rate this Recipe

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Reader Interactions

Comments

  1. Sue Slaght

    July 20, 2016 at 9:22 pm

    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. 🙂

    Reply
    • Food Meanderings

      July 20, 2016 at 11:09 pm

      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?!" 🙂

      Reply
      • Sue Slaght

        July 20, 2016 at 11:17 pm

        All right that kind of apron I could love. 🙂

        Reply
  2. thefoodblognet

    July 22, 2016 at 3:25 pm

    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.

    Reply
    • Food Meanderings

      July 22, 2016 at 3:37 pm

      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.

      Reply
  3. PurplePumpernickel

    March 07, 2017 at 1:22 am

    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!

    Reply
    • Food Meanderings

      March 07, 2017 at 6:17 am

      Wonderful- I hope you like it! I cannot wait to get back to Santa Fe myself :)!

      Reply
  4. Laura

    April 29, 2020 at 7:18 am

    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!

    Reply
    • Terri Gilson

      April 29, 2020 at 7:38 am

      Thanks, Laura!

      Reply
  5. Jersey Girl Cooks

    April 29, 2020 at 7:55 am

    Yum! I have never been a fan of Velveta. But I do think I would love that jar of chili peppers.

    Reply
    • Terri Gilson

      April 30, 2020 at 7:12 pm

      I'm the same - NO VELVEETA!

      Reply
  6. Eileen Kelly

    May 04, 2020 at 11:32 am

    IWe love this queso dip, It is cheesy and creamy. Perfect with chips. I want to dip everything in it. Yum.

    Reply
    • Terri Gilson

      May 04, 2020 at 1:24 pm

      Glad you love it, Eileen!

      Reply

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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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