This delicious cheesy Chile Con Queso is a delicious 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!
4tablespoon (or more) chopped jalepenos - to your heat preference
In a medium pot over medium-low heat, melt the 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 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
*NOTE: Makes about 5 cups** NOTE : I bought "mild" because I was worried about to much heat, 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
📋 Chile Con Queso Recipe
Amount Per Serving (0.25 cup)
Calories 114Calories from Fat 63
% Daily Value*
Saturated Fat 4g25%
Vitamin A 305IU6%
Vitamin C 6.3mg8%
* Percent Daily Values are based on a 2000 calorie diet.