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Photo: <a href="http://www.flickr.com/photos/maureendidde/">maureen lunn</a> on Flickr
Chile con queso is the epitome of Tex-Mex cuisine, with roots on both sides of the border. It’s both comforting and familiar. The original version, based on authentic recipes from Northern Mexico and West Texas, mainly uses fresh ingredients. Tortilla chips or warm flour tortillas are the perfect foil for this rich, creamy dip, but broccoli florets aren’t bad either.

Chile con queso is the epitome of Tex-Mex cuisine, with roots on both sides of the border. It’s both comforting and familiar —those from other parts of the country will know a similar dip made with Rotel and Velveeta (and there's nothing wrong with that). 

The original version though, based on authentic recipes from Northern Mexico and West Texas, mainly uses fresh ingredients. For best results, keep the queso warm on the stove until you’re ready to serve. Alternately, keep it on low heat and allow guests to serve themselves directly from the pot. Tortilla chips or warm flour tortillas are the perfect foil for this rich, creamy dip, but broccoli florets aren’t bad either.