Chili Con Queso is the BEST!
No matter how you slice it, Chili Con Queso is still just Chili ‘n Cheese. I could be wrong but I think Chili’s is actually responsible for it’s fame in the US. Not responsible for the recipe itself, I mean, just for getting it more widely known and popular. I’ve always enjoyed an order of their Bottomless Chips and Salsa with Queso. I would practically fill up on that before I got my Mushroom Jack Fajita’s (No longer on the menu). Ah yeah… Those were the Days! Anyway, I would say my recipe is very similar to theirs and really easy to put together, thanks to canned products. So, I hope you like it.
Easy Chili Con Queso
Now, if you are a regular follower of Poor Man’s Gourmet Kitchen, I know what you’re thinking; canned products, right? I know, I know. I always preach about using fresh food, and I usually do, but this is just one of those things that works just the way it is because it’s just a chip dip. But it isn’t just any Chip Dip, it’s Chili Con Queso, and that means we need to use a good Chili, and it doesn’t get much better than Hormel if you’re forced to use a can. It’s just too bad I don’t get paid to plug the names of all of these Company products. Maybe someday…. but while we’re talking about cans, we might as well talk Nacho Cheese. I usually buy El Mexicano Nacho Cheese Sauce, because it’s 1/3 the price of Rico’s, and, it tastes better. So it’s win win all around the board. Cream Cheese, Nacho Cheese and Pepper Jack Cheese are the 3 Cheeses I use to make this Chili Con Queso Chip Dip.
Recipe Updates
There are several of my own personal recipes that I have posted, here on the website, that need mentioning since I last shared this Chili Con Queso recipe, 11 years ago. My Amazing Chili Recipe ain’t no joke and it can be made with or without beans. It’s got a perfect balance of everything a bowl of Chili should be.
I’ve also added a Cheese Sauce Recipe that tops things like Broccoli, Tater Tots and Cheesesteaks beautifully. Because it’s base is an American cheese, though pasteurized, it works great for this Queso recipe too. American Cheese should be one of the cheeses to make any great Queso. The only thing that needs to change is a swap of the Parsley for chopped pieces of Jalapeno and you’ve got Nacho Cheese. And if you’ve ever wanted to try making your own Corn Tortilla Chips, take a stab at my easy recipe. As you can see the pic below, they turn out pretty good.
More Related Recipes
Restaurant-style Salsa, Fire Roasted Salsa, Salsa Verde, Pico de Gallo, Pork Chili Verde, Chicken Jack Quesadilla, Chili Colorado, Chili No Beans, Southwestern-style Stuffed Peppers, Jalapeno Poppers, Honey Chipotle Chicken Wings, Homemade Menudo, Pork Loin & Hominy Stew, Top 5 Taco Recipes, Birria Tacos, Berry Sangria, Lime Margarita Mixer, Peach Sangria, Lime Margarita Recipe, Mangonada
3 Cheese Chili Con Queso Ingredients:
- 1/2 Onion, diced – Adds a savory, aromatic base.
- 1 Green Chili, diced – Brings mild heat and flavor.
- 1 Jalapeño, Yellow, or Chipotle Pepper (optional) – Choose for extra spice and smokiness.
- 1 Garlic Clove, chopped – Enhances depth with bold garlic flavor.
- 2 Cans Chili (No Beans, Hormel) – A hearty, meaty base for the queso.
- 1 pkg Cream Cheese – Creates a smooth, creamy texture.
- 1 can Nacho Cheese (El Mexicano) – Adds that classic, melty queso flavor.
- 1/2 tsp Cumin – Gives a warm, earthy spice.
Toppings
- 1/2 cup Pepper Jack or Cheddar Cheese – Extra melty, gooey goodness.
- 1 Tomato, chopped – Adds freshness and a pop of color.
- Fresh Cilantro, chopped – Brings a bright, herby finish.
Instructions
- In a pan over medium heat, sauté 1/2 diced onion, 1 diced green chili, and 1 diced jalapeño (optional) until softened. Add 1 chopped garlic clove and cook for another 30 seconds.
- Stir in 2 cans of chili (no beans) and 1/2 tsp cumin, mixing well to combine the flavors. Reduce heat to low.
- Cube 1 package of cream cheese and add it to the pan, stirring until fully melted and incorporated.
- Pour in 1 can of nacho cheese and stir until smooth and creamy. Simmer for a few minutes, stirring occasionally.
- Transfer the mixture to an oven-safe dish, sprinkle 1/2 cup of pepper jack or cheddar cheese evenly over the top.
- Set your oven to high broil and place the dish on the top rack. Broil for 2-3 minutes or until the cheese is melted and slightly bubbly.
- Remove from the oven and top with 1 chopped tomato and freshly chopped cilantro.
- Serve hot with tortilla chips and enjoy!
Be sure to watch the short video tutorial and I’ll show you exactly how to make this delicious Chili Con Queso!
