Chili con queso, also known as “queso dip,” is a popular Tex-Mex dish that originated in the southwestern United States. Its history can be traced back to the early 20th century when Mexican immigrants and their cuisine influenced the culinary traditions of the region.
The flavor profile of chili con queso is rich, creamy, and cheesy with a hint of spiciness. The combination of melted cheese, chilies, and various seasonings creates a savory and indulgent taste. The specific flavors can vary depending on the types of cheese and chilies used in the recipe. Common variations include using cheddar, Monterey Jack, or a combination of both cheeses, while the spiciness can be adjusted by adding jalapeños, serrano peppers, or other chili peppers.
Chili con queso is typically served as a warm dip, often alongside tortilla chips. It is a popular appetizer or snack at parties, gatherings, and Tex-Mex restaurants. The dip is poured into a serving dish and accompanied by a basket of tortilla chips for dipping. Some people also enjoy serving it with warm flour tortillas or using it as a topping for tacos, nachos, or even burgers.
In addition to tortilla chips, chili con queso can be paired with various accompaniments to enhance the flavors. Sliced jalapeños, diced tomatoes, chopped green onions, or fresh cilantro can be sprinkled on top for added freshness and texture. Some people also enjoy adding cooked ground beef, chorizo, or shredded chicken to make it heartier. The versatility of chili con queso allows for personalization and creativity in serving and enjoying the dish.
Chilli con queso
Ingredients
- 1 Tbsp vegetable oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 jalapeño pepper seeded and finely chopped
- 1 can 14 ounces diced tomatoes with green chilies
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces kidney beans, drained and rinsed
- 1 Tsp ground cumin
- 1 Tsp chili powder
- ½ Tsp smoked paprika
- ¼ Tsp cayenne pepper optional, for heat
- 8 Oz cream cheese softened and cubed
- 1 Cup shredded sharp cheddar cheese
- ½ Cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
- Tortilla chips for serving
Instructions
- Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion, minced garlic, and jalapeño pepper. Sauté until the onion is translucent and the jalapeño is softened.
- Add the diced tomatoes with green chilies, black beans, kidney beans, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Stir well to combine.
- Reduce the heat to low and add the cubed cream cheese to the skillet. Stir continuously until the cream cheese has melted and the mixture is smooth.
- Gradually add the shredded sharp cheddar cheese and Monterey Jack cheese, stirring until melted and well incorporated.
- Taste the chili con queso and season with salt and pepper according to your preference.
- Continue to cook the mixture over low heat for another 5-10 minutes, stirring occasionally, until it is heated through and thickened to your desired consistency.
- Once ready, remove from heat and garnish with chopped fresh cilantro.
- Serve the chili con queso warm with tortilla chips for dipping.
