You’re going to absolutely love this Chili con Queso… it’s so creamy, cheesy and perfectly seasoned!
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I’m gearing up for a little Cinco de Mayo get together I’m going to be having with a few close friends, appetizers and margaritas. This queso dip has been on my list for a while to make. Time has a tendency to creep up on me so I figured this recipe just HAD to be made. Like today.
Notice how I blamed it on time slipping away. Heck, I just wanted some of this cheesy creamy goodness! 
Because who says you have to wait for Cinco de Mayo to enjoy Mexican food?! I think not.
This is no doubt going to be served at the party. I’ve always loved celebrating Cinco de Mayo but have never hosted a party (although I’ve been to many). It’s never too late to start a new tradition! 
- 1-1/4 cups whole milk
- 2 tablespoons cornstarch
- 2 tablespoons butter
- ⅔ cup diced yellow onion
- 1 large jalapeno, seeded and diced (about ⅓ cup diced)
- 2 teaspoons freshly minced garlic
- 4 ounces shredded sharp cheddar cheese
- 4 ounces shredded pepper jack cheese
- ½ teaspoon kosher salt
- Pinch of cayenne pepper (more or less, to taste)
- 1 small Roma tomato, seeded and diced (about ½ cup)
- 1 tablespoon chopped fresh cilantro, for garnish
- Tortilla chips
- Whisk together cornstarch an milk in a small bowl until smooth. Set aside.
- Heat butter over medium high heat in a saucepan. Add onion and jalapeno and saute until onions are translucent (about 3-4 minutes). Add garlic and cook until fragrant (about 30 seconds).
- Pour cornstarch and milk mixture into saucepan and bring to a boil. Cook, stirring constantly, until thickened (about a minute).
- Reduce heat to low and gradually add cheeses, about ½ cup at a time, stirring in-between.
- Add salt and cayenne pepper and stir to combine.
- Top with diced tomatoes and cilantro. Serve with tortilla chips.
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