Whether you call it chile con queso, queso dip, or just “queso,” this is the kind of hot, cheesy appetizer people gather around.

This version leans New Mexican: it uses roasted Hatch green chile and real cheese instead of processed blocks.

It comes together quickly on the stovetop and works as a dip, a nacho topping, or something to pour over grilled chicken and tacos.

Why You’ll Love This Chile con Queso

• Made with Hatch green chile – deeper flavor than plain canned chiles.
• Real cheese only – no Velveeta or processed slices.
• Fast to cook – done in about 15–20 minutes once you start.
• Flexible – use it as a dip, sauce, or topping.
• Easy to scale – double it for parties, halve it for a small batch.

What is Chile con Queso?

Chile con queso is a warm cheese dip made with melted cheese, chile peppers, and a few simple seasonings. It shows up in Tex-Mex and Mexican-American cooking, usually served with tortilla chips.

This version is New Mexican–style. It focuses on Hatch green chile, tomato, onion, and a smooth cheese base enriched with evaporated milk. It has enough heat and flavor to stand on its own, without needing a giant list of ingredients.

Variations You Can Try

Extra Spicy Queso

Use hot Hatch chile and add a small amount of minced jalapeño or serrano.

Milder Family Version

Use mild Hatch chile and cut the amount in half. Add more cheese if you want a gentler, creamier dip.

Meaty Chile con Queso

Brown some chorizo or seasoned ground beef in a separate pan. Drain off excess fat and fold it into the finished queso.

“Natural” Queso (No Evaporated Milk)

Use whole milk and add 1–2 teaspoons of flour to the vegetable mixture before pouring in the milk. Cook briefly, then add the cheese. This mimics a more traditional “natural chile con queso” style and still avoids processed cheese.

What to Serve with Chile con Queso

This chile con queso is versatile. You can:

• Serve it with tortilla chips as a classic dip.
• Spoon it over nachos with beans and meat.
• Pour over grilled chicken, steak, or roasted potatoes.
• Use it in burritos, tacos, or breakfast burritos.
• Drizzle it over fries or tater tots for a green-chile cheese fries spin.
• Serve as a dipping sauce for soft pretzels or roasted vegetables.

Make-Ahead, Storage & Reheating

Make-ahead:

You can cook the chile and vegetable base a day ahead, then reheat and add cheese just before serving for the smoothest texture.

Refrigeration:

Store leftover queso in an airtight container in the fridge for up to 3–4 days.

Reheating:

Reheat gently over low heat on the stovetop or in the microwave in short bursts. Add a splash of milk or water as needed and stir often to bring it back to a smooth, pourable consistency.

Freezing:

Not recommended. Cheese sauces don’t freeze and thaw well; they often turn grainy or separate.

FAQs About Chile con Queso

Can I use different cheeses?
Yes. Monterey Jack, Cheddar, and Colby Jack all melt well. Avoid very aged or crumbly cheeses, which don’t melt as smoothly.

Is this chile con queso gluten-free?
As written, yes. There’s no flour. Just make sure your evaporated milk and seasonings are gluten-free.

Why did my queso turn grainy or oily?
The heat was too high or the cheese was added too quickly. Keep the heat moderate and add the cheese in small handfuls, stirring as it melts.

Can I make this without evaporated milk?
You can use whole milk or half-and-half, but keep the heat lower and watch it closely to avoid curdling.

Can I make it less spicy?
Use mild Hatch chile and reduce the amount. You can also add more cheese to soften the heat.