Texas Queso

Chile con queso found a distinctly Texan home when creamy processed cheese met tomatoes and green chiles. This Texas queso melts Velveeta with Ro-Tel into a silky, spoonable dip built for tortilla chips and game-day crowds.

Serves 8 · 5 min prep · 10 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 22g carbs
• 16g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 lb Velveeta cheese, cut into 1-inch cubes
• 1 (10 oz) can Ro-Tel diced tomatoes with green chiles, undrained
• 1/2 cup evaporated milk
• 2 tbsp unsalted butter
• 1/2 medium yellow onion, finely diced
• 1 jalapeño, seeded and minced
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp kosher salt
• 2 tbsp fresh cilantro, chopped (optional garnish)
• 1 (13 oz) bag tortilla chips

Instructions

1. 1Cube the cheese and set it near the stove so it is ready to melt without rushing. Finely dice the onion, mince the jalapeño and garlic, and open the Ro-Tel so everything is within reach.
2. 2Set a medium heavy saucepan (about 3-quart) over medium heat and melt the butter until it foams and smells nutty, about 1 minute.
3. 3Add the onion and jalapeño. Cook, stirring often, until the onion turns translucent and the edges just begin to soften, 4 to 5 minutes—do not brown hard.
4. 4Stir in the garlic and cook until fragrant, about 30 seconds.
5. 5Pour in the undrained Ro-Tel. Bring to a lively simmer and cook 2 to 3 minutes so the tomato liquid reduces slightly and the chile flavor blooms.
6. 6Lower the heat to medium-low. Stir in the evaporated milk and let it warm through, about 1 minute—do not boil hard.
7. 7Add the cheese cubes a handful at a time, stirring constantly with a silicone spatula or wooden spoon until each addition is mostly melted before adding more. This takes 5 to 8 minutes total; keep the heat gentle so the sauce stays glossy and does not scorch.
8. 8When the queso is fully smooth, stir in the cumin, chili powder, and salt. Taste and adjust salt only if needed—the cheese and Ro-Tel already carry plenty of seasoning.
9. 9Remove from heat and let the queso rest 2 to 3 minutes; it will thicken slightly to a proper chip-coating consistency. If it tightens too much, loosen with a splash more evaporated milk over low heat.
10. 10Transfer to a warm bowl or small slow cooker set on warm. Scatter the cilantro over the top if using.
11. 11Serve immediately with the tortilla chips alongside. Stir occasionally while it sits so a skin does not form, and keep it warm for the full tailgate stretch.