Ten ingredients and 20 minutes are all you need for this velvety, rich, and dangerously addictive Tex-Mex Chili Con Queso recipe. It’s also gluten-free.

Ten ingredients and 20 minutes are all you need for this velvety, rich, and dangerously addictive Tex-Mex Chili Con Queso recipe. It’s also gluten-free.

Back in 2015, my husband, Han, and I flew to Austin, TX for the first time, to find out for ourselves why people speak so highly of the city and to see if we could picture ourselves having a home base there.

Of course, visiting and living in a city are two completely different stories. Since we’ve lived in China and multiple cities throughout the US, one of the factors we’re aware of is that the people (and the food!) are what really make a place feel like home.

From that trip, I learned two things.

Ten ingredients and 20 minutes are all you need for this velvety, rich, and dangerously addictive Tex-Mex Chili Con Queso recipe. It’s also gluten-free.

First, the people in Austin are incredibly friendly—to the point that after interacting with them, you think to yourself, Wow! What just happened? That was amazing! Second, the food is FREAKING FANTASTIC, which drives me a little crazy.

Notably, I fell in love with Tex-Mex chili con queso. I’d have to say this trip was the catalyst for me to learn how to cook Texas-style food because there was no way I was waiting until our next visit to have this dish again. We had it so much on that trip that by the end, I still couldn’t get enough of it. So here you have it, my first Austin-inspired recipe: Tex Mex Chili Con Queso.

Get your tortilla chips ready for this smooth, creamy, and highly addictive cheese dip.

Ten ingredients and 20 minutes are all you need for this velvety, rich, and dangerously addictive Tex-Mex Chili Con Queso recipe. It’s also gluten-free.

Similar to guacamole, queso dip as an appetizer or snack is something you have to order in a Tex-Mex restaurant. There is something about that dreamy melted cheese that drives you to dip again and again, and again some more. For this reason, this chili con queso recipe would be perfect for your next special event, Super Bowl party, Cinco de Mayo, or New Year celebration.

The American take on chili con queso (also called chile con queso) is usually made with processed cheese, like a block of Velveeta. In this case, I used Kraft cheese singles, which you can find at almost any grocery store. If you were to order this dish on the other side of the border (chile con queso is said to have originated in the state of Chihuahua), you may find that it has a slightly lighter color because it is traditionally made with Monterey jack cheese or queso asadero (Mexican white cheese).

Ten ingredients and 20 minutes are all you need for this velvety, rich, and dangerously addictive Tex-Mex Chili Con Queso recipe. It’s also gluten-free.

Some chili con queso recipes call for ground beef, taco meat, bell peppers, fresh garlic cloves, cayenne pepper or chili powder for extra spice, and even a spoonful of guacamole. With that said, this is a fairly easy recipe to customize to your liking, as long as you’re sure to include cumin, jalapeno, and diced tomatoes for authentic Tex-Mex flavor. Enjoy! 

Ten ingredients and 20 minutes are all you need for this velvety, rich, and dangerously addictive Tex-Mex Chili Con Queso recipe. It’s also gluten-free.

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Tex-Mex Chili Con Queso

Tex-Mex Chili con Queso

Ten ingredients and 20 minutes are all you need for this velvety, rich, and dangerously addictive Tex-Mex Chili Con Queso recipe. It’s also gluten-free.

  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Appetizers, Gluten Free
  • Method: Stovetop
  • Cuisine: Tex-Mex
Scale

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 jalapeño, finely chopped (you can use canned diced jalapeño peppers or green chiles if you prefer; just add them with the tomatoes)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 cup chicken bone broth
  • 8 American cheese singles, cut up
  • 1 cup diced tomatoes
  • Fresh cilantro for garnishing (optional)

Instructions

  1. In a cast-iron skillet or a medium saucepan, heat the oil over medium heat and sauté the onion, garlic, and jalapeño (if using fresh) with cumin, salt, and cornstarch for 2 to 3 minutes, until the onion is translucent.
  2. Add the broth and cook for 3 to 4 minutes. Stir constantly, allowing the sauce to thicken.
  3. Add the cheese and tomatoes. Carefully simmer the queso over low heat for 3 to 5 minutes. Stir and adjust its thickness to suit your taste by adding more broth or cheese.
  4. Serve hot with tortilla chips.

Notes

  • Other cheese alternatives: pepper jack cheese, sharp cheddar cheese.
  • If using canned jalapeño peppers, add them with the cheese and tomatoes at step 3. Start with 1 tablespoon and adjust the taste by adding more if desired.

Nutrition

  • Serving Size: 1
  • Calories: 94
  • Sugar: 2.8g
  • Sodium: 592.4mg
  • Fat: 3.6g
  • Saturated Fat: 0.6g
  • Carbohydrates: 8.5g
  • Fiber: 0.7g
  • Protein: 7.7g
  • Cholesterol: 5.3mg

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