Creamy Chile con Queso

“In Texas you can buy happiness. People generally order it as an appetizer. It’s called queso.” – @TexasHumor

Creamy Chili con Queso

It is supposed to be a joke, but I find that chile con queso can, in actual fact, make most people quite happy!  It may just be a Texas thing, but whenever people gather to have a party – be it watching sports, celebrating a birthday, or ringing in the holidays – there will inevitably be a slow cooker filled with queso.  Perfect queso, for me,  is smooth and thick, but not so thick you break  your chip in it, and it should have a sharp cheese flavor accented with a little heat.  As much as I love queso, I am not blind to the fact that much of what is out there is bad.  Dismal really.  It ranges from bland and watery to thick as tar, and it is often made with a brick of processed neon orange cheese.  If you decide to forgo the processed cheese you may find yourself whisking a pot of gloopy cheese sauce that, more often than not, breaks under the weight of its own cheesiness.  I know, I have had or made a lot of bad queso in my time.  But, no more!

Creamy Chili con Queso

This is about as good as homemade queso gets, if you ask me.  It is super creamy, very flavorful, and it has just the right thickness for dipping – it clings to the chip with out clumping or running off like water.  Unlike the queso made with processed cheese it never gets hard like a lump of cheesy clay.  Even refrigerated it stays smooth and fairly loose.  You can use whatever kind of cheese you like here as long as it melts smoothly.  I opted for some medium cheddar blended with just a touch of smoked cheddar.  I like the slight tang combined with the hint of smoke of this blend, but you could also use pepper jack, Monterrey jack, or any blend you like and get excellent results.  The only caveat is that you MUST use full fat cheese and you MUST grate it yourself.  I know it is tempting to by the ready grated cheese in the handy little zip bags, but that cheese is coated in an anti-caking agent that can make your carefully crafted cheese goodness gritty.  You don’t want that.  This holds well in a low slow cooker, just stir it often to prevent burning, and if you have left overs you can reheat them in a pot over low heat until warm.

Creamy Chile con Queso    Serves 10 – 12

12 ounces (1 can) evaporated whole milk
2 eggs
1/2 teaspoon cornstarch
1/4 teaspoon, or to taste, hot sauce
2 tablespoons butter
1/2 medium onion, finely chopped
1 jalapeño, seeded and finely chopped
1 Serrano pepper, finely chopped
1/2 clove garlic, finely minced
10 ounces shredded medium cheddar cheese
2 ounces shredded smoked cheddar cheese
1/4 teaspoon salt

Creamy Chili con Queso

In the work bowl of a blender combine the evaporated milk, eggs, cornstarch, and hot sauce.  Blend until smooth and well combined, about 30 seconds.  Set aside.

Creamy Chili con Queso Creamy Chili con Queso Creamy Chili con Queso Creamy Chili con Queso

In a saucepan over medium heat add the butter.  Once the butter foams add the onion, jalapeño, and Serrano.  Cook, stirring often, until soft, about 3 minutes.  Add the garlic and cook until fragrant, about 30 seconds.

Creamy Chili con Queso

Reduce the heat to medium-low and add the milk and egg mixture.  Cook, whisking constantly, until the mixture thickens and comes just to a simmer, about 8 minutes.   Reduce the heat to low and, in three additions, add the shredded cheese, making sure the first addition is melted before adding the next.  Season with salt.

Creamy Chili con Queso

Serve immediately.  Enjoy!

Creamy Chili con Queso


© 2012 – 2014, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • Omg omg, my fav!! Love chili con queso but I’ve never made it at home! This looks incredible! And will go perfect with the tortilla chips I made yesterday! Awesome recipe…YUM!!

  • Ben

    OK I need to give this a try. It looks so silky and delicious!

  • Texas Humor totally cracks me up too! I always find myself nodding along in agreement.

    Queso = happiness for life.


  • Love the queso humor…that saying could hold true in Colorado too. But you are so right on..it’s amazing when good and truly disgusting when bad. As in Velveeta bad.

    I’ll admit, I’ve never made queso with eggs and of course my first thought was, ‘How long will it last?’ Followed by my second thought of, ‘When have you ever had leftovers?’

    Umm umm good.

  • Wow, now that’s queso! I am not a fan, myself, but my wife would kill for a bowl of this 🙂

  • Barbara – The queso lasts a few days chilled. I nibbled on the queso over the weekend (Friday, Saturday, and Sunday) and it was just as good Sunday as it was Friday!

  • What an amazing sounding recipe…a must try for me.

  • Wait, evaporated milk is the secret to making real queso without a block of Velveeta? Why did I never know this before??

  • Eileen – I tried it to see if, like in my mac and cheese recipe, it would have a richer flavor and creamier texture. It does! It is like an overlooked miracle in a can. Love the stuff!

  • I may dive head first into that queso. 🙂

  • Peppers

    This chilE con queso looks amazing. I’ve been craving nachos lately, so I may have to try out this recipe.

    P.S. “Chili” is the beef (and sometimes bean) concoction usually eaten with cornbread (or atop spaghetti). “ChilE” is the Spanish word referring hot peppers. So this dish is “chile con queso” because it is made of hot peppers and cheese, not beef and beans. 🙂

  • Peppers – Ah, you are correct, and I changed it.

  • Oh my. I’m ashamed to admit that around here (Central Illinos) queso consists of a can of Rotel and a brick of Velveeta. I’ll definitely be trying this the next time I have a need for cheesy goodness.

  • How heavenly…err..i mean evil does this sound! LOL- great meeting you at Camp!

  • Kelly

    This looks great! So happy to find a non-velveeta(yuck) recipe!!! Can this be doubled (or tripled) effectively and put in a crockpot on low? I am having a large gathering and would like to make this a little ahead of time.

  • Katie

    I’m sure the queso is delish, but I wanted to thank you for making it so easy to Pin from my iPhone!!!

  • Dionne

    After preparing, can it be kept warming in a crock pot? I’d like to take this to a party.

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