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Chile Con Queso aka Tex-Mex Style Nacho Cheese Dip

January 31, 2012 by Mary Anne Rittenhouse 24 Comments

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Mary Anne here. Super Bowl Sunday is upon us, and this year I may actually watch the game as my New York Giants tackle the New England Patriots! Usually it’s all about the grub…and the commercials. My cheering section of the Ellicott-Rittenhouse team plans to keep up our spirits no matter what happens on the field so I’ll be whipping up a true-blue Super Bowl feast. We’ll be dishing up Pulled Pork Sliders, Guacamole, Apple Raisin Slaw, Buffalo Wings, and Slow-Roasted Ribs, but I’m willing to wager that this velvety, Tex-Mex-style cheese dip will score some serious points. Made with real cheese – not that processed block your mom used to melt – this recipe can be adjusted in both heat and components, making it a total winner. Go Giants!!

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Chile Con Queso Makes 1 Quart: Easily; Serves 8

Note: This dip can be prepared up to 4 days in advance. Reheat gently over medium-low flame, stirring constantly. Serve piping hot. Tip: Gradually add the cheese to the hot white sauce, to avoid clumping. Ingredients: 3 Tablespoons sweet butter – stock 1 small onion, finely diced (about ¾ cup) – $0.44 2 large jalapeno peppers, minced – $0.56 1 red Bell pepper, finely diced – $1.40 3 cloves garlic, minced – stock 3 Tablespoons flour – stock 1 Tablespoon chili powder – stock 1 teaspoon salt – stock large pinch cayenne, or to taste – stock 2 cups milk (I used 1%) – stock 12 oz. grated cheddar cheese or a combo of cheddar and Jack – $3.19 4 Tablespoons fresh cilantro, finely chopped – $0.99 1 or 2 Tablespoons fresh lime juice – $0.49 ¼ cup sliced scallion for garnish – optional Grand Total Assuming a Well Stocked Pantry: $7.07 Total Per Serving: $0.88 Directions: 1. In a large saucepan or stockpot, melt the butter over medium flame. Add the onion, jalapeno, and red pepper. Sauté until the onion is soft and translucent, about 5 minutes. 2. Add the garlic to the pot and sauté an additional minute or so. 3. Sprinkle the vegetables with the flour, chili powder, cayenne, and salt, whisking well to combine. Cook over a low flame for about 1 minute. 4. Whisking constantly, gradually pour in the milk. Continue whisking over medium flame for about 5 or 6 minutes, until the sauce is thickened. 5. Lower the flame and slowly stir in the cheese, a handful at a time, incorporating well after each addition. 6. Add the cilantro and limejuice, stirring well to combine. 7. Transfer to a serving bowl. Garnish with sliced scallions, if desired and serve with tortilla chips.

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Filed Under: Hors d'Oœuvres, Recipe Index, Recipes Under $10, Side Dishes, Spreads, Dips & Salsas, Starters, Super Sundays, Vegetarian Tagged With: Afternoon Parties, basics, budget, cooking, entertaining, family, food, Hors d'Oœuvres, Recipes Under $10, Super Sundays, The Lows, vegetarian

About Mary Anne Rittenhouse

The mother in this mother-daughter duo, Mary Anne is a registered nurse who has also worked for over two decades as a professional caterer

Comments

  1. Blog is the New Black says

    January 31, 2012 at 8:28 am

    Looks awesome, ladies!

    Reply
  2. happyzhangbo-lovingfood says

    January 31, 2012 at 11:00 am

    Wow, looks so cheesy and delicious. Have to give it a try, thanks for the nice job 🙂

    Reply
  3. Sarah says

    January 31, 2012 at 11:09 am

    Can I come to your house for the Super Bowl?? That menu looks divine!!

    Reply
  4. Amanda @ Once Upon a Recipe says

    January 31, 2012 at 11:21 am

    Sounds like a delicious feast for Superbowl Sunday! I’m with Sarah – can I join you??!!
    Good luck at the big game!

    Reply
  5. Regina says

    January 31, 2012 at 3:18 pm

    That looks awesome. I love dips. Thanks for sharing.
    Regina

    Reply
  6. Lana @ Never Enough Thyme says

    January 31, 2012 at 4:13 pm

    I have certainly eaten my share (and yours too, probably) of Chile con Queso made from the ubiquitous yellow block of so-called cheese. Well, no more! I’ve just found my new chile con queso recipe right here. Can I just say – “yum!”

    Reply
  7. Delishhh says

    January 31, 2012 at 4:57 pm

    Oh my this looks so good – very addictive 🙂

    Reply
  8. Mary says

    January 31, 2012 at 7:01 pm

    I’ll wager this could be additive. It certainly will be perfect for game day. I can’t wait to give it a try. I hope you have a great day. Blessings…Mary

    Reply
  9. kellypea @ sass & veracity says

    January 31, 2012 at 7:10 pm

    We just may have to try this recipe this year and pass spoons out instead of chips. 🙂 What a terrific recipe!

    Reply
  10. Tom Morrison says

    January 31, 2012 at 8:06 pm

    You are da bomb!!!

    Reply
    • feastonthecheap says

      January 31, 2012 at 8:18 pm

      You too, Tom-Tom the Atom-Bomb!! Sorry your Patriots will get such a beating, tho’! xo

      Reply
  11. Maria says

    January 31, 2012 at 10:24 pm

    Perfect for the Super Bowl!

    Reply
  12. BBQ Bill says

    February 1, 2012 at 7:58 am

    Love this — i like to use extra hot (caution) Rotel… but this recipe looks stellar

    Reply
  13. Rachel @ Baked by Rachel says

    February 1, 2012 at 8:46 am

    I love spicy cheese dip! Yum

    Reply
  14. agnes lepore aliberto says

    February 1, 2012 at 10:44 am

    Like the Giant’s ,–this recipe is a WINNER !!! xxoo

    Reply
    • feastonthecheap says

      February 1, 2012 at 6:05 pm

      🙂

      Reply
  15. meg says

    February 1, 2012 at 5:41 pm

    Just made this. Very good. Stuff in a jar really turns me off. Thanks

    Reply
    • feastonthecheap says

      February 1, 2012 at 6:05 pm

      So glad you like it, Meg! I know what you mean about the stuff in the jar – it’s mostly chemicals with a dash of processed cheese. So much better using real, fresh ingredients. Happy Super Bowl week!

      Reply
  16. Rhonda says

    February 1, 2012 at 6:47 pm

    You’re making me sound bad…I still melt the Velveeta for my queso. Yours is probably infinitely better.

    Reply
    • feastonthecheap says

      February 1, 2012 at 7:31 pm

      My “little” brother reminded me that there was I time (many moons ago) when I adored velveeta on Wonder bread with lots of mayo. Guilty as charged, but really, this recipe is pretty simple and “just as good” as that familiar block! Cheers, Rhonda! 🙂

      Reply
  17. Angie says

    February 2, 2012 at 9:21 pm

    This looks like a perfect treat for the game!

    Reply
  18. DessertForTwo says

    February 6, 2012 at 1:00 pm

    I’m pretty sure this stuff runs through my blood. I loooove it. Whenever I make it, I can’t get enough!

    Reply
  19. Reggie says

    June 17, 2012 at 11:38 am

    Made this for a party I had over the other night (I added about half a tomato to mine). First time making queso and this by far is the best I’ve had. Thanks.

    Reply
    • feastonthecheap says

      June 17, 2012 at 7:55 pm

      So glad you liked it! Hope you’re having a terrific weekend. Cheers!

      Reply

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A mother-daughter duo starring a professional caterer and a fledgling foodie.

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