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Chile Con Queso
This Chile Con Queso recipe 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. It's also ready in only 25 minutes!
Cook ground beef: 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.
Add garlic and onion: Stir in the red onion and garlic and cook for 2 more minutes or until the onion softens and becomes translucent.
Add chilis, jalapeno and tomatoes: Add the green chiles, jalapeno, fire roasted tomatoes and stir. Bring to a simmer, then turn down the heat to medium low.
Add evaporated milk and velveeta: 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.
Top with cheese and broil: 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 and serve: Garnish with fresh cilantro and serve with tortilla chips.
- Meatless option: Skip the beef, just saute the onion, garlic in the olive oil and then continue with the rest of the steps.
- What is evaporated milk: Evaporated milk, also known as unsweetened condensed milk in some countries, is a canned milk product with about 60% of the water removed from fresh milk. It's a dense, creamy, and ultra-concentrated milk. You can usually find it in the baking aisle at your local grocery store.
- Why use evaporated milk: It's used in this dip to provide extra creaminess or body without the fat of real cream.
- Why velveeta: I used velveeta because if you truly want a silky queso, velveeta is the way to go, however feel free to use any shredded cheese you prefer such as Monterey Jack, Cheddar, etc, anything that is a great melting cheese.
- I don't have fire roasted tomatoes, can I use something else: Yes, of course. You can use regular canned diced tomatoes or just fresh tomatoes and chop them up yourself. I like the smoky flavor from the fire roasted tomatoes, which is why I chose it for this recipe.
- I don't have a cast iron skillet, can I use something else: Yes! Feel free to use any skillet that is oven safe. If you don't have an oven safe skillet, transfer the chile con queso to a 9x13 baking dish or a 9 inch round baking dish.
- I can't find canned green chiles, what else can I use: Keep in mind that canned green chiles are not really spicy at all, so one substitute could be roasted bell peppers.
- Is this dip spicy: Yes, it is. It's spicy because I use a whole jalapeno pepper, and my jalapeno was quite big, so feel free to omit it or use as much or as little as you like.
- What can I serve this dip with: I love to serve this with tortilla chips, carrots and celery sticks. However, any crispy crackers would also work.
- Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 323kcal | Carbohydrates: 10g | Protein: 22g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 840mg | Potassium: 325mg | Fiber: 1g | Sugar: 7g | Vitamin A: 955IU | Vitamin C: 5.4mg | Calcium: 535mg | Iron: 1.3mg