Tex-Mex Chile con Queso

Chile con queso is the beating heart of Tex-Mex party culture — a warm, silky, molten cheese dip spiked with green chiles and tomatoes. The classic Texas version uses Velveeta or American cheese for its unmatched melt and that unmistakable smooth texture that no fancy artisan cheese can replicate. Purists will argue over nothing else at a tailgate.

Serves: 8

Ingredients

• 450g (1 lb) American cheese or Velveeta, cubed
• 120g (1 cup) shredded cheddar cheese
• 1 tbsp (15ml) vegetable oil
• 1/2 white onion, finely diced
• 2 garlic cloves, minced
• 2 fresh jalapeños, seeded and finely diced
• 1 can (113g / 4 oz) diced green chiles (Hatch or Anaheim)
• 2 roma tomatoes, seeded and diced small
• 120ml (1/2 cup) whole milk or evaporated milk
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• Tortilla chips, to serve
• Fresh cilantro and sliced jalapeños, to garnish

Instructions

1. Heat oil in a medium saucepan over medium heat. Sauté onion until soft, 5 minutes. Add garlic and jalapeños and cook 2 minutes more.
2. Add green chiles and tomatoes; cook 2–3 minutes until liquid reduces slightly.
3. Reduce heat to low. Add American cheese and cheddar in handfuls, stirring constantly.
4. Add milk and stir until completely smooth and molten, 3–4 minutes. Add cumin and garlic powder.
5. Transfer to a slow cooker set to warm, or serve directly from the pan. Garnish with cilantro and jalapeño slices.
6. Serve with a mountain of tortilla chips.

Cook's Notes: Keep heat low throughout — high heat causes the cheese to seize and break. If the dip thickens as it sits, stir in a splash of milk. For a Rotel-style shortcut beloved across Texas, substitute one can of Rotel diced tomatoes and green chiles for the fresh tomatoes and green chile can.