Easy recipe for Tex Mex Chile Con Queso Recipe(NO VELVEETA)

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while maintaining flavor.

monterey jack cheese

🥗Healthier: pepper jack cheese

💰Cheaper: mozzarella cheese

Pepper jack adds spice, while mozzarella is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Chop poblano peppers into small pieces.

Chop half of a white onion.

Remove the ends and insides of the serrano peppers, then chop them.

Cut the tomato into bite-size pieces.

Melt 3 tablespoons of butter in a pan.

Add chopped vegetables (except for the poblano) to the melted butter and stir.

Cook the vegetables for about 3 to 5 minutes until they have cooked down.

Add the roasted poblano peppers to the pan and mix everything together.

Pour in 3/4 cup of milk and mix well.

Add sharp cheddar cheese and chopped white American cheese to the mixture and stir.

If the mixture is too thick, add another 3/4 cup of milk until the cheese is just covered.

Let the mixture sit until the cheese starts to melt, about 6 minutes.

Continue to cook until the cheese is fully melted and the mixture starts to bubble.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens