Last updated on June 2nd, 2018 at 11:16 am
This Chile Con Queso is delicious, spicy, silky, super cheesy and perfect for a crowd! It’s the dip that you’ll be asked for over and over again at all gatherings.
Now that the craziness of Christmas running around is over, we can slow down and focus on New Year’s eve. I don’t know about you, but hubs and I usually stay in and relax, watch some movies, drink some champagne and we’re lucky if we can actually make it till midnight. If we do, we toast our champagne glasses, take a sip, turn off the tv and off to bed we go.
This is what happens when you get old. Just saying.
I also don’t cook big extravagant meals for our New Year’s eve but I do make some appetizers, many of which I’ve already shared with you, but one thing I like to do is make dips. I love dips because I can feel healthy eating them if I use some veggies to dip in, but let’s be serious here, tortilla chips or crackers are my weapon of choice.
One of these such dips that I love is this super simple chile con queso dip which can be ready in 25 minutes start to finish. What can be better than a hot and cheesy dip that’s got some beef in there, so this makes up for not making that fancy dinner, lots of fire roasted tomatoes, green chiles and jalapenos. So you see, I am also getting my veggies in. It’s all in how I justify it, at least to myself.
But this is that kind of dip that you just can’t stop eating. Every bite is addicting, every bite makes you wanting more. But that’s ok, the New Year’s resolution of eating healthy is coming. Again this is how I justify this to myself.
Try some homemade Baked Zucchini Chips with this dip!
I hope you try this and I wish you all a Happy New Year! I’ll be back in January, until then Bon Appetit!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Chile Con Queso
- 1 tbsp olive oil
- 1/2 lb ground beef extra lean
- 1 tsp chili powder
- 1 small red onion diced
- 1 clove garlic minced
- 4 oz green chiles (1 can)
- 1 jalapeno fresh, seeded and chopped
- 14 oz fire roasted tomatoes (1 can)
- 1 cup evaporated milk
- 1 cup velveeta cubed
- 2 1/2 cups monterery jack cheese shredded
- 1 tbsp cilantro fresh, chopped
- Heat the olive oil in a cast iron skillet, or oven safe skillet over medium-high heat. Add the ground beef to the skillet, season it with the chili powder, and cook for about 5 minutes until no longer pink, breaking it up as you go along.
- Stir in the red onion and garlic and cook for 2 more minutes or until the onion softens and becomes translucent.
- Add the green chiles, jalapeno, fire roasted tomatoes and stir. Bring to a simmer, then turn down the heat to medium low.
- Add the evaporated milk and velveeta and cook for 2 more minutes or until the velveeta melts. Stir in 2 cups of the jack cheese and cook for another minute until it melts.
- Turn off the heat. Sprinkle the remaining jack cheese over the top of the dip and place the skillet over the broiler for about 5 minutes or until browned and bubbly. Watch it so it doesn't burn.
- Garnish with fresh cilantro and serve with tortilla chips.
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