Tex Mex Chile con Queso


Viva Fiesta! This traditional Tex-Mex queso is made with creamy & smooth Kraft velveeta cheese. I like to elevate my “queso” by using fresh tomatoes, onion, jalapeños & a bit of white wine. If you’re a purist, you eat this molten liquid gold, as is, with seasoned tortilla chips. If you are feeling adventurous, you can add a scoop of picadillo or chopped brisket. In our family, we often add cooked & crumbled sausage. Pretty much anything goes! Any way you choose to consume a bowl of this addictive concoction is fine with me! Enjoy!

Tex Mex Chile con Queso

Category: APPETIZERS, Dip & Salsa

Servings:  6 Servings

Tex Mex Chile con Queso


  • 1 TBS olive oil
  • 1 tomato, chopped
  • 1 small onion, chopped
  • 2 jalapeño peppers, seeded and chopped
  • 2 garlic cloves, minced
  • Sea salt & pepper to taste
  • 1/2 cup good dry white wine
  • 1 (16 oz) Kraft Velveeta Cheese, cut into chunks
  • Serve with seasoned restaurant quality tortilla chips


  1. Heat olive oil and add tomato, onion and jalapeño peppers. Sauté on medium heat for 1-2 minutes. Add garlic and season with salt and pepper. Continue cooking on medium heat. When garlic is fragrant add the wine and deglaze the pan.
  2. Lower heat to simmer and add in the chunks of cheese. Stir cheese until melted and incorporated into the vegetable and wine mixture.
  3. Pour the chile con queso into a bowl and serve with tortilla chips.

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