🧀 Chile con Queso (Cheesy Chili Dip) is a warm, creamy, and slightly spicy dip that’s super popular in Tex-Mex cuisine—perfect with tortilla chips or as a topping for nachos.
🧾 Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 2 cups shredded cheese (cheddar or a Mexican blend)
- 1 can diced tomatoes with green chilies (like Rotel)
- 1–2 fresh jalapeños (optional, chopped)
- Salt to taste
👩🍳 Instructions
- Make a roux
Melt butter in a pan over medium heat. Stir in flour and cook for about 1 minute. - Add milk
Slowly whisk in the milk until smooth. Let it thicken slightly. - Melt the cheese
Lower heat and add shredded cheese. Stir until fully melted and creamy. - Add flavor
Mix in the diced tomatoes with chilies and fresh jalapeños if you like it spicy. - Season & serve
Add a pinch of salt if needed and serve warm.
🌶️ Tips
- Use Velveeta-style cheese for an extra smooth, classic texture
- Add cooked ground beef or sausage for a heartier dip
- A splash of milk can loosen it if it gets too thick
🍽️ Serve With
- Tortilla chips
- Nachos
- Drizzle over fries, tacos, or baked potatoes
If you want, I can show you a slow cooker version or a restaurant-style ultra-creamy version 👀
