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    Home » APPETIZERS + SNACKS

    15-Minute Chile con Queso Dip

    Modified: May 1, 2023 by Susan Pridmore · This post may contain affiliate links · 10 Comments

    A bowl of Chile con Queso and chips for an appetizer.
    Jump to Recipe
    A small pot of chile con queso with corn chips.

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    "Anyone over 60, raise your hand!" I looked up to my husband and said, "That's you!" And then after a moment, I realized, oh wait, that's me too! Ack!! I still don’t think of myself at a 60-plusser. Our hands shot up along with almost half the group, and we were all waved over to join a stocky Hawaiian in non-descript baggy pants.

    His shaggy dark hair whipped around him in the wind as he belted out his questions. "Have any of you had any recent surgeries? Any bad backs? Disc issues? Knee or hip problems? Be honest. This isn't Disney. It's a rough ride, and my insurance carrier is getting upset by all the claims."

    Hubs and I exchanged an uncertain glance. We were about to board a bare bones boat on a red flag day in Hawaii. By red flag day, I mean small craft warnings, 7-foot swells, and very very windy. Most beaches were closed for high surf and rip tides. We were here to ride down the coast of The Big Island, to see volcanic lava from Kilauea pouring into the ocean. We'd seen the steam rising from a bazillion miles away, but wanted to see it up-close and personal. We wanted to smell the sulfur, and feel the heat.

    A few people quietly dropped out, and the rest of us 60-plussers climbed a ladder in the parking lot to board the boat. Everyone else boarded, and after a lot of musical chairs, a truck hauled us through a short uneven parking lot to the choppy water.

    We all cheered as we dipped into the first deep troughs and climbed up over steep crests. I began to hum the theme song from Gilligan’s Island and hubs blurted out, “This isn’t a 3-hour tour you talked me into, is it??!"

    My Dramamine had kicked in, thank God. We tilted across the waves, powered by 4 high-power turbo-charged engines, and sheets of water sprayed into the boat with each wave – mostly soaking my husband and a guy behind him. Hubs, not the shy retiring type, keep yelling "Are you kidding me???!!! I'm getting drenched! I'm sitting in a puddle of water!" Twenty times, I swear to God, we all heard “Are you kidding me????!!!” We couldn’t stop laughing.

    And then magic. The boat edged closer to land, and we saw lava tubes opening into the ocean. Suddenly we came around a bend to spy clouds of steam billowing out from a sheer cliff, viciously tossing ink-black basalt shards in the steam. It was like coming upon a battlefield. We felt the warmth of the steam on our skin. We saw embers of the hot molten lava, and  pieces arc into the water and instantly harden, leaving a stream of steam. Occasionally we even caught a glimpse of the glow of lava through the steam.

    I wish I could say we saw a lava stream spouting out into the sea. But witnessing this is like buying a lottery ticket. You might get lucky with all the weather conditions and how the lava is flowing at that particular moment, but probably won’t. I can assure you, our excitement was the same.

    It was about being there. We could feel it, smell it, and see glimpses of this monster roaring into the ocean. It was the act of witnessing a small part of this earth being created that was so magical. And fighting through the rough seas and high winds was part of what made that experience feel special. It was powerful and glorious. Nature is my church, and church was in session.

    What does that have to do with this recipe? Or Super Bowl?

    Part of why I love Super Bowl Sunday isn't just the football. Anyone who knows me can attest that I really don't understand a great deal about the game. It's the total experience of the buildup with all the eliminations, the party, the people, and the food.

    More Appetizer Ideas

    Texas Trash Bean Dip (Warm Bean Dip), Sweet Potato Skins with Caramelized Onions, and this Chile con Queso.

    And for another cheesy sauce, you might want to make this Stouffer's Welsh Rarebit recipe (copycat). I grew up on it, and now make my own since Stouffer's discontinued it.

    And I have another recipe, which takes more time, but is amazing and uses the Welsh rarebit sauce - Welsh rarebit pie with cauliflower. It can be served as a main, or sliced up into bite-sized appetizers.

    Cheddar cheese all by itself is good. Nothing at all wrong with it. But when you melt it into a bath of warm, creamy, spicy, garlicky goodness, you get a little magic. Like liquid lava.

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    A small pot of chile con queso with corn chips.
    3.86 from 7 votes

    20-Minute Chile con Queso Dip

    A homemade queso dip that’s rich, creamy, a little spicy and ready in 20 minutes. Serve with chips or toasted pita pieces.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Appetizer
    Cuisine: Mexican
    Keyword: chile con queso
    Servings: 4
    Calories: 234.1kcal
    Author: Susan Pridmore
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon unsalted butter
    • ¼ cup minced jalapeño
    • 1 tablespoon grated white onion
    • 1 teaspoon minced garlic
    • 1 tablespoon all-purpose flour
    • ¼ teaspoon smoked paprika
    • ¼ teaspoon kosher salt or ⅛ teaspoon table salt
    • 3 ounces half & half milk
    • 1 cup grated cheddar cheese
    • ½ cup grated Pepper Jack Cheese
    • 2 tablespoons your favorite chunky salsa
    • ⅛ teaspoon arrowroot optional, if the queso isn't thick enough

    Instructions

    • Melt the butter in a medium saucepan over medium heat. Add the jalapeño, and sauté for 2 minutes. Add the onion and garlic, and cook another 2 minutes.
    • Stir in the flour, paprika, and salt for 3 - 4 minutes to cook the flour.
    • Whisk in the half & half for 2 - 3 minutes until it thickens. Add the cheese, one handful at a time. Allow the cheese to partially melt before add the next handful. Continue to stir until melted.
    • Stir in the salsa. If you prefer a thicker sauce, stir in the arrowroot powder and cook for 2 additional minutes.
    • Serve warm with chips.

    Nutrition

    Serving: 0.25cup | Calories: 234.1kcal | Carbohydrates: 4.6g | Protein: 11.2g | Fat: 19.2g | Saturated Fat: 11.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.8g | Trans Fat: 0.1g | Cholesterol: 55.8mg | Sodium: 481.2mg | Potassium: 108.2mg | Fiber: 0.5g | Sugar: 1.7g | Vitamin A: 715.1IU | Vitamin C: 7.4mg | Calcium: 334.2mg | Iron: 0.3mg
    « Idaho® Potato Nacho Stacks
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Agness of Run Agness Run

      February 07, 2017 at 4:47 am

      I enjoy cooking easy and healthy dishes, Susan! I haven't tried this recipe yet, but will definitely do soon.

      Reply
      • The Wimpy Vegetarian

        February 07, 2017 at 1:37 pm

        I hope you like it!!

        Reply
    2. Liz

      February 07, 2017 at 2:39 pm

      We took a helicopter ride over Volcano National Park---even with a scopalamine patch, I was horribly nauseated. But it was the view of a lifetime! Your experience sounded amazing, too. P.S. My youngest lost his cookies on the pilot. At least I didn't do that. P.P.S. Fabulous dip!

      Reply
    3. The Wimpy Vegetarian

      February 07, 2017 at 2:45 pm

      How horrible for your youngest, and I'm so sorry you were so sick too. We considered doing the heli ride instead, but decided on the boat. Even though it was a rough ride, I think I did better than I would have in the helicopter, although your views were I'm sure fabulous!

      Reply
    4. Kristen Chidsey

      February 07, 2017 at 6:15 pm

      You go!!! You don't look 60 and you rocked your trip! Love this queso too!

      Reply
      • The Wimpy Vegetarian

        February 07, 2017 at 10:05 pm

        Thanks so much Kristen! It was a very fun day - I tend to like adventures!!

        Reply
    5. Megan @ MegUnprocessed

      February 08, 2017 at 4:21 pm

      Perfect for game day!

      Reply
    6. Cheryl - Pook's Pantry

      February 09, 2017 at 10:23 am

      Like liquid lava... love that! What a great post, my friend!!! <3

      Reply
    7. mjskitchen

      February 14, 2017 at 6:50 pm

      you certainly wouldn't have been able to get me that boat! I'm over 60 and adventurous, but anything that affects my motion sickness gene is out. So good for you for doing it and making it happen!!! What a sight that must have been. Now for the queso - YUM! Chips and queso, chips and salsa - my all time weaknesses. Love it!

      Reply
    8. Obat Perangsang Wanita

      May 03, 2017 at 12:54 pm

      3 stars
      I recommend any content. It’s always wonderful to work out you will explain in words from middle and additionally picture quality using this valuable content is quite simply recognized. much more information access websites

      Reply
    3.86 from 7 votes (6 ratings without comment)

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    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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