Chili Con Queso is a melted cheese dip that is quick and easy to make. It's one of my favorite appetizers. Chili Con Queso means a thick, warm, melted cheese sauce with chili peppers. It is usually served with tortilla chips.
I found this recipe in my Mom's recipe file. I remember Mom making it when I was a teenager. This Chili Con Queso recipe uses Longhorn Colby Cheese, which was about the only cheese my mother liked. Mom used it in her Mac & Cheese, too. A small plate of thinly sliced Longhorn Colby Cheese and peanut butter on crackers was an evening snack when I was growing up. My Dad would slice the Longhorn cheese so thin that you could almost see through it. Thinly sliced is my favorite way to slice it. I still can't slice it as thin as my Dad did! Longhorn Colby Cheese brings back memories for me.
Mom's recipe is made with Longhorn Colby Cheese and includes peppers, onions, garlic and cumin. To me, the cumin really gives it a Mexican flavor. I really like the flavor of cumin. Mom's recipe included two cups of chopped tomatoes, which I omitted. You could include them if you prefer. This dip is best served when the cheese is hot. You can serve it in a warming dish so that it will stay hot.
If you aren't a Longhorn Colby Cheese fan, you could use another cheddar cheese. I used chili peppers because their heat level is mild to medium. You could use your preferred pepper or blend of peppers. If you prefer your Chili Con Queso to have a hot flavor, then choose peppers that are hot.
I hope you enjoy!
Chili Con Queso
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3-4 chili peppers You can use jalapeno peppers or any blend of peppers that you prefer.
- 2 cups tomatoes, chopped I omit the tomatoes when I make it because I prefer the sauce without them.
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 4 cups longhorn cheese, shredded
- 1/2 cup Mexican Cheese Blend, shredded
- 1 cup milk
- Heat the oil in a skillet large enough to hold all ingredients.
- Add the onion, peppers, tomatoes and garlic and saute until soft. I omit the tomatoes.
- Add the milk, cheese and cumin. Stir until the cheese melts and is smooth.
- Serve warm with tortilla chips.