Print Options:

Chile con Queso





Total Time
30 mins

Back in 1939, Sunset published a dip recipe from reader M.K.C. of Elk Grove, California, for La Salsa con Queso–“a lively dish from Mexico,” as we described it, made with canned tomatoes, diced American cheese, and a whisper of fresh chile. While its origins are up for debate–Texas and Arkansas have also claimed the recipe–the dip (now called chile con queso, or simply queso) is still a crowd-pleaser. Our update on the classic, perfect for Super Bowl Sunday or another sports fest, is made with fresh hot salsa plus hot sauce–but keeps the Velveeta for that chip-coating cling.

 1 3/4 cups chopped onion (1 large)
 2 tablespoons salted butter
 1 cup fresh, fairly liquidy hot salsa
 1 pound shredded processed American cheese, such as Velveeta
 1/2 cup plain whole-milk yogurt
 1 to 2 tbsp. hot sauce, such as Tapatío
  Bell pepper strips and tortilla chips
Step 1
1

Preheat a serving bowl with boiling water. In a large saucepan over medium-high heat, sauté onion in butter until soft, 10 minutes. Stir in salsa, bring to a boil, and remove from heat. Add cheese and stir until mostly melted, 3 minutes. Stir in yogurt and hot sauce and cook over medium-low heat until steaming (don't simmer), 5 minutes.

Step 2
2

Drain water from serving bowl, add chile con queso, and serve with bell pepper strips and tortilla chips.

Nutrition Facts
Amount Per Serving
Calories 132Calories from Fat 61
% Daily Value *
Total Fat 9.1g14%

Saturated Fat 5.9g30%
Cholesterol 31mg11%
Sodium 622mg26%
Total Carbohydrate 6.6g3%

Dietary Fiber 0.3g2%
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.