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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

Ingredients

  • 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>

Instructions

  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.

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