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A small pot of chile con queso with corn chips.
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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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: chile con queso
Servings: 4
Calories: 234.1kcal
Author: Susan Pridmore

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
  • 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