Chile Con Queso

Contributed by Dana S. (Hudsonville, MI)


1 cup 2% milk
1/2 cup finely shredded cheese (e.g. colby, monterey jack, cheddar)
1 small can diced tomatoes
1 small can diced green chiles
2 Tbsp. butter or margarine
2 Tbsp. flour
1 Tbsp. fresh chopped cilantro
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. freshly ground black pepper
1/4 tsp. ground cayenne pepper


1. Heat milk and butter in a medium saucepan until butter is melted (do not boil).
2. Add flour and whisk together until there are no clumps. Heat until slightly thickened.
3. Reduce heat to low and slowly add cheese, stirring constantly.
4. Add remaining ingredients and stir until well mixed.

Serving suggestions:
Sauce can be served as a dip with tortilla chips or over macaroni noodles for a spicy mac and cheese dish.

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