Chile Con Queso

Ingredients

• 15 ml (1 tablespoon)olive oil
• 227 g (½ pound)extra-lean minced beef
• 5 ml (1 teaspoon)chilli powder
• 1 smallred onion, diced
• 1 clovegarlic, minced
• 113 g (4 ounces; 1 can)green chillies
• 1fresh jalapeño, deseeded and chopped
• 397 g (14 ounces; 1 can)fire-roasted tomatoes
• 240 ml (1 cup)evaporated milk
• 113 g (1 cup), cubedVelveeta
• 280 g (2½ cups), gratedMonterey Jack cheese
• 15 ml (1 tablespoon), choppedfresh coriander

Instructions

1. 1

   Brown the beef

   Heat the olive oil in a cast-iron or oven-safe skillet over medium-high heat. Add the beef, season with the chilli powder and cook for about 5 minutes, breaking it up as it cooks, until no longer pink.

2. 2

   Soften the aromatics

   Stir in the diced red onion and minced garlic. Cook for 2 minutes, or until the onion is soft and translucent.

3. 3

   Melt in cheese

   Add the green chillies, jalapeño and fire-roasted tomatoes, then bring the mixture to a simmer. Reduce the heat to medium-low, add the evaporated milk and cubed Velveeta, and cook for 2 minutes or until melted. Stir in 2 cups of the Monterey Jack and cook for 1 minute, until melted.

4. 4

   Broil the topping

   Turn off the heat and scatter the remaining Monterey Jack over the dip. Put the skillet under the broiler for about 5 minutes, until browned and bubbling, keeping a close watch so it does not burn.

5. 5

   Garnish and serve

   Finish with the chopped fresh coriander and serve with tortilla chips.

What is chile con queso?

Chile con queso is a warm cheese dip associated with Tex-Mex and American gathering food. Its name means “chilli with cheese”, and versions often combine melted cheese with chillies and other savoury ingredients.

This skillet version adds minced beef, fire-roasted tomatoes and two kinds of cheese. The stovetop makes the dip quickly, while a short spell under the broiler gives it a browned, bubbling finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 328 calories, 23g protein, 12g carbs, 21g fat.

The beef and cheeses provide most of the protein and fat, while the tomatoes, onion and chillies contribute some carbohydrates. Serve a modest scoop with tortilla chips and add fresh vegetables or a salad to round out the plate.

Why use two cheeses?

Velveeta: this melts into the evaporated milk to make a smooth, cohesive base. Cut it into cubes so it melts readily.

Monterey Jack: some goes into the dip for a mild, stretchy cheese flavour, while the rest forms the top layer. Grating it yourself helps it melt evenly.

Building the flavour

Beef first: cooking it with chilli powder lets the seasoning coat the meat as it browns. Break up any large pieces so the dip is easy to scoop.

Aromatics next: the onion and garlic soften briefly before the tomatoes and chillies go in. This keeps the onion tender without extending the short cooking time.

Getting the texture right

Gentle heat: once the evaporated milk and Velveeta are added, keep the pan at medium-low and stir until the cheese has melted. A hard boil can make a cheese sauce less smooth.

Broiler finish: watch the skillet closely during the final 5 minutes. Take it out when the cheese is browned and bubbling; the surface can go from golden to burnt quickly.

Adjusting the heat

Green chillies bring a gentle pepper flavour, while the jalapeño adds a sharper kick. Deseeding it reduces some of its heat, as directed in the recipe.

For a milder dip, use less jalapeño; for a hotter one, keep more of its seeds. Make any adjustment before adding the cheese so the flavour is easy to taste and balance.

Serving the dip

Serve the queso hot from its skillet with tortilla chips for scooping. A sturdy chip is useful for this thick, beefy dip.

It also works alongside tacos or other Tex-Mex dishes. If serving it as part of a larger spread, put out the chips separately so they stay crisp.

Recipe notes & tips

• Use an oven-safe skillet so you can move the dip directly from the hob to the broiler.
• Break the beef into small pieces for an even mixture that’s easy to scoop.
• Drain excess liquid from the canned chillies if they seem especially wet.
• Stir gently as the cheeses melt to help keep the sauce smooth.
• Stay by the broiler and check the cheese often during the final 5 minutes.
• Serve straight away while the dip is hot and the top is still bubbly.

Variations

• Milder dip: use less jalapeño for a gentler chilli flavour.
• Extra heat: leave some jalapeño seeds in for a hotter dip.
• Smoother finish: grate the Monterey Jack finely so it melts readily.
• No beef: leave out the minced beef for a meat-free cheese dip.
• Chip alternative: serve with sliced vegetables as well as tortilla chips.

Common mistakes to avoid

• High heat after adding cheese: the sauce may lose its smooth texture; keep the hob at medium-low.
• Large beef chunks: they make scooping awkward; break the meat up as it cooks.
• Skipping the close broiler check: the topping can burn quickly; watch it throughout the final 5 minutes.
• Using a non-oven-safe pan: it cannot go under the broiler; start in an oven-safe skillet.
• Adding all the Jack at once: you lose the browned topping; reserve ½ cup for the broiler.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring until hot; add a small splash of milk if the dip has thickened. Avoid reheating it under the broiler for long, as the top can burn.

Frequently asked questions