Time: 25 minutes
Yield: 8 servings
Chile Con Queso combines one of the heartiest, meatiest dishes with one of the best dips ever devised. The result is Chile Con Queso, a cheese dip positively loaded with browned beef, spicy chiles, and bright tomatoes. Creamy, rich, melty, and warm, Chile Con Queso will blow your tastebuds away, and you won’t be able to get enough no matter how many tortilla chips you have ready! Since it only takes 25 minutes to make, it’s perfect for making on the fly when you know guests are on the way! They’ll be sure to love it!
Ingredients• 1 tablespoon olive oil • 1/2 pound ground beef, extra-lean • 1 teaspoon chili powder • 1 small red onion, diced • 1 clove garlic, minced • 4 ounces green chiles • 1 jalapeno, seeded and chopped, plus more as optional garnish • 1 (14 ounce) can fire-roasted tomatoes • 1 cup evaporated milk • 1 cup Velveeta cheese, cubed • 2 1/2 cups Monterey Jack cheese, shredded • 1 tablespoon cilantro, optional, chopped, for garnish
Preheat the broiler.
In a cast-iron or other oven-proof skillet, heat the olive oil on the stove-top over medium-high heat.
Add the ground beef and chili powder and cook until the meat is no longer pink, about 5 minutes, while breaking it up with a wooden spoon.
Add the red onion and garlic, cooking until the onion is tender, about 2 minutes.
Add the chiles, jalapeno, and fire-roasted tomatoes.
Stir to combine while bringing to a simmer.
Once the contents start to bubble, turn the heat down to medium-low.
Add the evaporated milk and Velveeta.
Cook until the cheese is melted, about 2 minutes.
Stir in 2 cups of the Monterey Jack and continue cooking until it melts, about 2 minutes.
Turn off the heat.
Add the remaining Monterey Jack over top of the dish, sprinkling it evenly all over.
Place the skillet in the oven and broil until the sauce begins to brown and bubble, about 5 minutes.
Garnish with cilantro and extra jalapenos.