Chile Con Queso
Chile con Queso is a creamy, hearty dip loaded with three cheeses and seasoned ground beef. It's a real crowd pleaser and ready in 15 minutes.
Servings: 6
Ingredients
- 1 tablespoon Vegetable oil
- 1/2 pound Lean ground beef
- 1 tablespoon Flour
- 2 Garlic cloves minced
- 3 Green onions sliced, green and white separated
- 10 ounce Can of Rotel tomatoes (mild or spicy, see notes)
- 1 ⅓ cup Whole milk
- 8 ounces Velveeta cubed small
- 1 ½ teaspoons Chili powder
- 1 teaspoon Cumin
- 1 cup Cheddar cheese freshly shredded
- 1 cup Monterey jack cheese freshly shredded
- Juice of half a lime
- ¼ cup Chopped cilantro
- Optional garnish: Cilantro, finely diced red onion
Instructions
- Heat 1 tablespoon of vegetable oil in a large cast iron skillet over medium high heat. Add ground beef and cook, breaking up into small crumbles with a wooden spoon, until cooked no longer pink.
- Add flour, minced garlic and the white part of the green onion. Cook for 2-3 minutes, until flour is cooked through and onions are softened.
- Stir in the Rotel and milk and bring to a simmer. Add in the Velveeta, chili powder and cumin. Stir until all the Velveeta is melted and smooth.
- Once the Velveeta is melted remove from heat and stir in the shredded cheeses until fully melted. Stir in lime juice and cilantro, then taste and adjust seasoning.
- Garnish with green onion tops and any additional optional garnishes. Serve immediately with tortilla chips or sliced baguette for dipping.
Notes
For spicy queso, use hot Rotel. For mild queso, use mild.
Nutrition
Calories: 328kcal | Carbohydrates: 10g | Protein: 27g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 892mg | Potassium: 419mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1053IU | Vitamin C: 3mg | Calcium: 574mg | Iron: 2mg
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