You’re going to absolutely love this Chili con Queso… it’s so creamy, cheesy and perfectly seasoned!

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!

Chili con Queso

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: About 1-1/2 cups 1x

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Description

Creamy, cheesy and perfectly seasoned queso dip!

Ingredients

1–1/4 cups whole milk
2 tablespoons cornstarch
2 tablespoons butter
2/3 cup diced yellow onion
1 large jalapeno, seeded and diced (about 1/3 cup diced)
2 teaspoons freshly minced garlic
4 ounces shredded sharp cheddar cheese
4 ounces shredded pepper jack cheese
1/2 teaspoon kosher salt
Pinch of cayenne pepper (more or less, to taste)
1 small Roma tomato, seeded and diced (about 1/2 cup)
1 tablespoon chopped fresh cilantro, for garnish
Tortilla chips

Instructions

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 1/2 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.