There are infinite variations on chile con queso, based on your cheese preferences and heat tolerance. One of the main challenges is consistency. Many types of cheese yield a lumpy queso compared to what you get at restaurants. Bluntly, the secret ingredient at most restaurants is processed cheese. It’s hard to emulate the creamy texture of processed cheese with a sharp cheddar.

The recipe that I use, inherited from my dad, does, in fact, use Velveeta, to get the creamy texture, with sharp cheddar for better flavor. Like all recipes that I post, I encourage modifications.

chile con queso and chipsChile Con Queso


  • 1 pound Velveeta, chunks
  • 1/2 pound sharp cheddar, grated
  • 1/2 small onion, chopped
  • 1 medium tomato, chopped
  • 6-8 oz green chile, chopped
  • 1-2 cloves of fresh garlic powder, finely minced
  • Milk to thin

Cook onions on low heat until translucent. Add chile, tomatoes, and minced garlic. Cook approximately 3 minutes. Add cheese a little at a time, starting with the Velveeta. After cheese melts, add milk to thin the queso to the desired consistency.

If you are using a saucepan on a stove top, stir constantly while the cheese is melting. I use a double broiler to avoid burning while melting the cheese and to keep the queso hot if I am serving in small batches, like during a party.

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