Allison’S Chile Con Queso Dip Recipe

Name: Allison’S Chile Con Queso Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups shredded American Cheese, about 1 1/2 lbs total (we like half yellow & half white for color); 4 Roma Tomatoes, seeded and chopped; 1 Large Serrano Pepper, seeded & membrane removed, finely chopped; 1/2 cup Diced onion; 1/4 cup Chicken Broth; 1/2 cup Sour Cream; 1/4 cup Chopped Cilantro; 3/4 cup Half and Half; 2 tablespoons Garlic, chopped; 1 teaspoon Cumin; 1/2 cup Chopped Green Chiles; 1 tablespoon Vegetable oil; 1/2 teaspoon Salt, as needed

Servings: persons

6 cups shredded American Cheese, about 1 1/2 lbs total (we like half yellow & half white for color)
4 Roma Tomatoes, seeded and chopped
1 Large Serrano Pepper, seeded & membrane removed, finely chopped
1/2 cup Diced onion
1/4 cup Chicken Broth
1/2 cup Sour Cream
1/4 cup Chopped Cilantro
3/4 cup Half and Half
2 tablespoons Garlic, chopped
1 teaspoon Cumin
1/2 cup Chopped Green Chiles
1 tablespoon Vegetable oil
1/2 teaspoon Salt, as needed

1
Heat some vegetable oil in a large skillet or saucepan over medium high heat. Saute onion, Serrano pepper, green chiles and cumin until onion is translucent. Add the garlic and cook another minute. Then add the milk and chicken broth to the pan, and simmer on medium heat for 3-5 minutes, allowing sauce to thicken a bit. Stir in the tomatoes and cilantro. Turn the heat to low and then, a handful at a time, add the shredded cheese while stirring until everything is evenly melted before the next cheese addition. Repeat until all the cheese is used. Add the sour cream and salt to taste.
2
Allison's notes - You can used different types of cheese, just so long as it ends up as 6 cups at the end. Asadero or Monterey Jack are OK, but Cheddar is too oily and does not melt well. We've tried that and the queso comes out gloopy and separated. Though American is not the best of cheeses (and calling REAL may be a stretch), it does melt well and it's a heck of lot better than Velveeta! If you like it spicier, add more Serrano Pepper or a shot of Sriracha.

913

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups shredded American Cheese, about 1 1/2 lbs total (we like half yellow & half white for color), 4 Roma Tomatoes, seeded and chopped, 1 Large Serrano Pepper, seeded & membrane removed, finely chopped, 1/2 cup Diced onion, and more.

Yes, Allison’S Chile Con Queso Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Allison’S Chile Con Queso Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions