Tex-Mex Chile con Queso

Like many San Antonio restaurants, Mi Tierra, where we encountered this recipe, served our chile con queso (Texans call it just queso) with multicolored tortilla chips.

Tex-Mex Chile con Queso Tex-Mex Chile con Queso
This Tex-Mex favorite is warm, gooey, and totally satisfying.
Yield: serves 4


  • 1 cup grated extra-sharp cheddar cheese
  • 12 cup Velveeta, cut into pieces
  • 12 cup heavy cream
  • 2 tbsp. chopped peeled yellow onion
  • 2 tbsp. diced tomato
  • 1 jalapeño, stemmed, seeded, and diced
  • 10-12 oz. homemade or top-quality store bought <a href="https://www.saveur.com/article/Techniques/All-About-Tortillas">Tortilla Chips</a>


  1. Put cheddar and Velveeta into a medium pot set over another pot of simmering water over medium heat and heat until cheese mixture is nearly melted. Add cream and stir constantly with a wooden spoon until cheese mixture is hot and smooth, 3–5 minutes.
  2. Transfer melted cheese mixture to a serving dish and sprinkle onions, tomatoes, and jalapeños on top. Serve immediately with chips.