Tex-Mex · Appetizers & snacks

Creamy Tex-Mex queso (Chile con queso)

Name: Creamy Tex-Mex queso (Chile con queso)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 appetizer servings
Cuisine: Tex-Mex
Ingredients: 1 tablespoon unsalted butter; 1/3 cup finely diced white onion; 1 jalapeño, seeded and finely diced; 1 small garlic clove, finely grated; 1 can (12 ounces) evaporated milk, divided; 12 ounces deli American cheese, torn or grated; 4 ounces sharp cheddar, freshly grated; 1 can (4 ounces) diced green chiles, drained; 1 small Roma tomato, seeded and finely diced; 1/4 teaspoon ground cumin; Tortilla chips, for serving

Silky, scoopable cheese dip with green chiles, tomato, onion, and jalapeño that stays creamy as the bowl makes the rounds.

About 25 minTotal

About 25 minActive

$$Cost

EasyDifficulty

Makes 8 appetizer servings

Equipment

Any lidded pot of at least two quarts works; a very large pot loses heat faster.
Best value
Cuisinart MultiClad Pro 2-quart Saucepan
View at Amazon
Built for frequent use
All-Clad D3 2-quart Saucier with Lid
View at All-Clad
Another workable path: Any lidded pot of at least two quarts works; a very large pot loses heat faster.
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How we chose
Research-backed · reviewed Aug 2026
We compared two-quart stainless pans for even heat, pouring, lid fit, handle behavior, induction compatibility, durability, and value. Independent side-by-side testing informed the tier distinction; manufacturer specifications established construction and care. Kwilt has not made this soup in these pans.
Cuisinart MultiClad Pro 2-quart Saucepan: The responsive tri-ply construction and two-quart size suit a small soup while remaining useful for grains and sauces. Trade-off: Its conventional corners hold onto food more than a rounded saucier, and the finish is less refined than the All-Clad.
All-Clad D3 2-quart Saucier with Lid: The fully bonded body and rounded base make stirring and pouring easy while the lid holds a small soup warm. Trade-off: Its premium price is difficult to justify for an occasional soup if a basic lidded saucepan already covers the job.
Another workable path: Any lidded pot that comfortably holds at least two quarts works. Avoid an oversized pot if possible; the shallow soup loses heat faster while you finish the omelet.
Sources
The Kitchn saucepan comparison
Cuisinart exact model listing
All-Clad D3 product details

Ingredients

1× recipe · Makes 8 appetizer servings

1 tablespoon unsalted butter
1/3 cup finely diced white onion
1 jalapeño, seeded and finely diced
1 small garlic clove, finely grated
1 can (12 ounces) evaporated milk, divided
12 ounces deli American cheese, torn or grated
4 ounces sharp cheddar, freshly grated
1 can (4 ounces) diced green chiles, drained
1 small Roma tomato, seeded and finely diced
1/4 teaspoon ground cumin
Tortilla chips, for serving

Instructions

Melt butter in a over medium-low. Add onion and jalapeño and cook 4 to 5 minutes until soft but not browned. Stir in garlic for 30 seconds.
Add 1 cup evaporated milk and heat until steaming but not boiling. Reduce heat to low. Add American cheese a handful at a time, stirring until each addition is completely smooth before adding more.
Add cheddar in small handfuls off the heat, stirring until melted. Fold in drained green chiles, tomato, and cumin; return to very low heat only if needed. Never let the queso boil after the cheese goes in.
Adjust with the reserved evaporated milk, 1 tablespoon at a time, until the queso falls from a chip in a slow ribbon. Taste before adding salt because American cheese and chips already carry plenty.
Serve immediately with tortilla chips, keeping the queso gently warm rather than simmering. Refrigerate within two hours; reheat slowly with a splash of evaporated milk to restore the texture.

Texas and northern Mexico borderlandsTex-Mex · Mexico–United States borderlands

A food story carried from San Antonio to Monterrey.

From the table

About this recipe

Chile con queso is a Tex-Mex food shaped in the borderlands between northern Mexican chile-and-cheese cooking and Texas restaurant culture. Published and restaurant versions changed over time as processed American cheese, canned green chiles, and dependable commercial dairy made a smooth communal dip easy to reproduce.

The familiar modern bowl is not simply melted cheddar: its appeal depends on a stable, flowing texture that stays scoopable with tortilla chips. This recipe uses American cheese and evaporated milk for that stability, sharp cheddar for flavor, and fresh onion, jalapeño, tomato, and canned green chile to keep the dish connected to its Tex-Mex identity.

Sources

Dinner does not stop at the recipe