Chili Con Queso

Ingredients

1 tablespoon olive oil

½ pound ground beef (extra lean)

1 teaspoon chili powder

1 small red onion (diced)

1 clove garlic (minced)

4 ounce green chiles ((1 can))

1 jalapeno (fresh, seeded and chopped)

14 ounce fire roasted tomatoes ((1 can))

1 cup evaporated milk

1 cup velveeta (cubed)

2½ cups monterery jack cheese (shredded)

1 tablespoon cilantro (fresh, chopped)

Instructions

Step 1:

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.

Step 2:

Stir in the red onion and garlic and cook for 2 more minutes or until the onion softens and becomes translucent.

Step 3:

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.

Step 4:

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.

Step 5:

Garnish with fresh cilantro and serve with tortilla chips.

Notes:

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 9×13 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 Information

Serving: 1 serving

Frequently Asked Questions:

Can I make this dip spicier?

Absolutely! You can adjust the spiciness of the Chili Con Queso by using hotter chili powder, keeping the jalapeno seeds in, or adding more jalapeno peppers to the recipe.

Can I use a different type of meat?

Certainly! While the recipe calls for ground beef, you can substitute it with ground turkey, chicken, or even plant-based ground meat alternatives for a different flavor profile.

Can I use a different type of cheese?

Of course! While the recipe calls for Velveeta and Monterey Jack cheese, you can experiment with other cheeses like cheddar, pepper jack, or a blend of your favorite melting cheeses.

Can I make this dip in advance?

Absolutely! You can prepare the dip ahead of time and store it in the refrigerator.

When you’re ready to serve, reheat it gently on the stovetop or in the microwave, and add the final layer of cheese for broiling just before serving.

Can I customize the garnishes?

Definitely! While the recipe suggests using fresh cilantro as a garnish, you can also add diced tomatoes, chopped green onions, or even a dollop of sour cream to enhance the flavors and presentation of the dip.

Can I use a different type of meat or make it vegetarian?

Absolutely! If you prefer, you can substitute the ground beef with ground turkey, chicken, or a plant-based ground meat alternative to make it vegetarian-friendly.

Is there a way to adjust the spiciness level?

Yes! You can control the spiciness by adjusting the amount of chili powder and jalapeno used.

To make it milder, reduce or omit the chili powder and use less or no jalapeno.

Can I use fresh tomatoes instead of canned fire-roasted tomatoes?

Definitely! If you have fresh tomatoes on hand, you can chop and use them instead of canned tomatoes.

However, fire-roasted canned tomatoes add a unique smoky flavor to the dish.

Can I use a different type of cheese for melting?

Certainly! While the recipe calls for Velveeta and Monterey Jack cheese, you can experiment with other cheeses that melt well, like cheddar, pepper jack, or even a blend of your favorites.

Can I make this dip in advance for a party?

Absolutely! You can prepare the dip in advance and store it in the refrigerator.

When it’s time to serve, reheat it gently on the stovetop or in the microwave, add the final layer of cheese, and broil before serving for that delicious melted topping.