This Chile Con Queso is the perfect way to bring the authentic flavors of Santa Fe into your kitchen! By using real cheese and genuine roasted green chiles, you get a velvety and creamy dip that is infinitely better than anything made with processed "plastic" cheese.
Queso is popular during Cinco de Mayo and is the ideal dip for your Super Bowl party!
Recipe Overview: New Mexican Chile Con Queso
- Ready In: 25 Minutes
- Serves: 20 people (¼ cup per serving) - total 5 cups
- Calories: 114 kcal per serving
- Main Ingredients: Roasted green chiles, light cheddar, Monterey Jack, milk, and garlic.
- Dietary Info: Vegetarian, Weight Watchers Friendly.
- Weight Watchers Points: 4 WW Points (using light cheese and 1% milk).
- Difficulty: Easy.
- Why You'll Love It: This is a "Real Food" masterpiece! It's a rich, gooey, and authentic queso that skips the Velveeta in favor of high-quality ingredients and a zesty New Mexican kick.
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- Recipe Overview: New Mexican Chile Con Queso
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- New Mexico
- 🥘 Ingredient Notes
- 📖Variations & Substitutions
- 🔪Step-by-Step: How to Make Authentic Chile Con Queso (No Velveeta)
- Expert Recipe Tips
- 👪 Serving Size
- 🌡️Storage
- 🥗 What to serve with Chile Con Queso dip?
- ❔Recipe FAQ's
- Didn't find the answer you're looking for?
- More Dip Recipes
- 📋 Chile Con Queso Recipe (New Mexican)
New Mexico
Over the years, we have taken road trips to Mt. Rushmore, Las Vegas, Portland, and Minneapolis. And one year, when the kids were little, we had the unforgettable experience of driving through Colorado to New Mexico.
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! Sadly, the Blue Corn Cafe shut down in 2020 and never reopened.
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. I honored that year's trip by using them in an authentic Chile Con Queso Recipe.
🥘 Ingredient Notes
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:
- Roasted Green Chiles: For the most authentic flavor, look for "Hatch" or "New Mexican" green chiles. You can find them canned or jarred in the ethnic aisle. If you can only find "mild," I recommend adding some jalapeños to get that signature Southwestern warmth.
- The Cheese Duo: I use a mix of Old/Sharp Light Cheddar (for that bold flavor) and Monterey Jack (for its superior melting ability). Grating your own cheese from a block is the secret to a smooth, non-grainy dip!
- 1% Milk: This is my favorite "Lazy Way" shortcut to a creamy sauce. When whisked into a roux, it becomes thick and velvety without the need for heavy cream.
- Cumin: A touch of ground cumin adds an earthy, smoky depth that defines authentic New Mexican cuisine.
- Butter: I prefer to use unsalted butter and add salt. The salt content in salted butter varies by brand.
- Salsa: My favorite brand is Pace Picante (Medium) if I don't use my own Pico de Gallo Salsa.
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Jalapeños - you can use tamed jalapeños 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 and jalapeños, especially if you are using mild chiles
🔪Step-by-Step: How to Make Authentic Chile Con Queso (No Velveeta)
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.
- Step 1: In a medium saucepan over medium-low heat, melt the butter. Sauté the onions, garlic, and salt until they are soft and slightly golden.
- Step 2: Whisk in the flour and cumin. Cook for 1 minute-this removes the raw flour taste and creates the "glue" that will keep your cheese sauce stable.
- Step 3: Slowly pour in the milk, whisking constantly. Continue to cook for about 5 minutes until the sauce is thick enough to coat the back of a spoon.
- Step 4: Lower the heat to the lowest setting. Add the shredded cheese in small handfuls, stirring until completely melted before adding more.
- Step 5: Add the salsa, green chiles, and jalapeños.
- Step 6: Fold them into the cheese mixture.
- Step 7: Garnish with fresh cilantro, and a little tomato from the salsa or a little diced Roma tomatoes, and serve immediately with tortilla chips while hot and gooey!
Expert Recipe Tips
- Avoid the "Clump": The #1 mistake people make with real-cheese queso is adding the cheese too fast. Adding it in small portions over low heat ensures a perfectly smooth emulsion rather than a rubbery ball of cheese.
- The "Whimsical" Garnish: To make the dip look professional, reserve a tablespoon of the chopped chiles and a few red bits from the salsa to sprinkle on top of the finished bowl.
- Keep it Warm: Real cheese queso will firm up as it cools. For a party, I recommend serving this in a small slow cooker on the "Warm" setting to keep it pourable all night.
- Consistency Fix: If your dip becomes too thick, simply whisk in a tablespoon of warm milk until it reaches your desired consistency.
👪 Serving Size
This authentic chile con queso recipe makes 5 cups (20 servings @ ¼ cup each), 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.
🌡️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 (Lime tortilla chips are my fave), corn chips, or baked flour tortillas for the perfect appetizer or snack. It's great alongside Pico de Gallo Salsa Recipe (shown) 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! I love to serve it with my Air Fryer Steak Tacos or my Tacos in a Bag.
❔Recipe FAQ's
Unlike Tex-Mex queso, which often uses processed cheese and tomatoes, authentic New Mexican queso focuses on the flavor of Roasted Green Chiles (specifically Hatch chiles) and uses a traditional roux-based sauce for a more sophisticated texture.
Yes! I recommend making the base (the milk and flour mixture) on the stovetop first to ensure it's smooth. Once that is thick, transfer it to a slow cooker, add the cheese and chiles, and let it melt on "Low."
This usually happens if the heat was too high when the cheese was added, or if you used pre-shredded cheese. Pre-shredded cheese is coated in starch, which can prevent a smooth melt. Always grate your own for the best results!
You are in control! By using "Tamed" jalapeños and mild green chiles, it stays very family-friendly. If you want that authentic Santa Fe burn, look for "Hot" canned chiles and use fresh jalapeños with the seeds!
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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!
Whether you're hosting a festive Cinco de Mayo gathering or just looking for a high-impact snack for game day, this Chile Con Queso is a guaranteed crowd-pleaser. It's a delicious way to honor the bold flavors of the Southwest while sticking to a real-food philosophy. Grab some tortilla chips and get ready-this dip won't last long!
For a cold dip contrast, try my layered nacho dip!
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📋 Chile Con Queso Recipe (New Mexican)
Equipment
Ingredients
- 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
- 1 cup chopped green roasted chiles (jar or can) drained
- 4 tablespoon (or more) chopped jalapeños - to your heat preference *you can use tamed jalapeños, if you don't like it spicy
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.3 tablespoon unsalted butter, 2 tablespoon finely chopped onion, 3 garlic cloves
- 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.2 tablespoon all-purpose flour, ½ teaspoon ground cumin
- 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.2 cups 1 % milk
- 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.4 cups grated old light/low-fat sharp cheddar cheese, 2 cups grated Monterey Jack cheese, ½ teaspoon salt
- Fold in the salsa, chiles and jalapeños. Sprinkle with cilantro and serve warm with tortilla chips. If you like cilantro, add 1 tablespoon chopped cilantro here.½ cup salsa, 1 cup chopped green roasted chiles (jar or can), 4 tablespoon (or more) chopped jalapeños - to your heat preference, cilantro sprigs/pieces, tortilla chips
Notes
- Avoid the "Clump": The #1 mistake people make with real-cheese queso is adding the cheese too fast. Adding it in small portions over low heat ensures a perfectly smooth emulsion rather than a rubbery ball of cheese.
- The "Whimsical" Garnish: To make the dip look professional, reserve a tablespoon of the chopped chiles and a few red bits from the salsa to sprinkle on top of the finished bowl.
- Keep it Warm: Real cheese queso will firm up as it cools. For a party, I recommend serving this in a small slow cooker on the "Warm" setting to keep it pourable all night.
- Consistency Fix: If your dip becomes too thick, simply whisk in a tablespoon of warm milk until it reaches your desired consistency.
Eileen Kelly says
IWe love this queso dip, It is cheesy and creamy. Perfect with chips. I want to dip everything in it. Yum.
Terri Gilson says
Glad you love it, Eileen!
Jersey Girl Cooks says
Yum! I have never been a fan of Velveta. But I do think I would love that jar of chili peppers.
Terri Gilson says
I'm the same - NO VELVEETA!
Laura says
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 says
Thanks, Laura!
PurplePumpernickel says
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 says
Wonderful- I hope you like it! I cannot wait to get back to Santa Fe myself :)!
thefoodblognet says
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 says
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 says
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 says
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 says
All right that kind of apron I could love. 🙂