Chili con Queso

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


Creamy, cheesy and perfectly seasoned queso dip!



  • 11/4 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


  1. Whisk together cornstarch an milk in a small bowl until smooth. Set aside.
  2. 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).
  3. Pour cornstarch and milk mixture into saucepan and bring to a boil. Cook, stirring constantly, until thickened (about a minute).
  4. Reduce heat to low and gradually add cheeses, about 1/2 cup at a time, stirring in-between.
  5. Add salt and cayenne pepper and stir to combine.
  6. Top with diced tomatoes and cilantro. Serve with tortilla chips.