Chile Con Queso

This is the recipe you have all been waiting for! Chile Con Queso, or as we in Green Bay like to call it, CCQ. This is another recipe that hails from one of our favorite local Mexican restaurants, and it’s so easy, you guys. This recipe makes a whole lot, so make it for a crowd, or cut it in half. I mean, it’s so good though, you could probably eat the whole thing yourself. Give this delicious Chile con Queso recipe a try!

Start by adding your salsa to the milk and heat that mixture. You can use a double boiler if you want, but you don’t have to, as long as you watch it so it doesn’t boil or heat too fast. Get it to the point where it is hot but not boiling. While you wait for this to happen, make the roux in another pan.

Making the Roux

To make the roux, melt the butter in a pan. After the butter is melted, slowly add the flour until it’s mixed and looks like thick mashed potatoes.

Once your milk is hot and your roux is made, slowly start adding the roux to the milk, stirring with a wire whisk. This will make a thick milk, that resembles a cheese sauce. Remove this mixture from the head and start adding your shredded cheese. Do this little by little, and mix thoroughly until it’s completely melted and combined. Do not mix the cheese in too fast or at too hot of a temperature, because the cheese can seize up. If this happens, you cannot undo it and the recipe will not turn out. So add the cheese slowly, off the heat.

Once your cheese is mixed in, the only way to serve this is just as they serve it at the local restaurant… in a tortilla lined bowl. I like to garnish mine with cilantro, and serve it with my homemade tortilla chips. Enjoy this winning CCQ recipe!

Chile Con Queso

A local favorite, CCQ!
5 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Mexican
Servings 25 People
Calories 250 kcal


  • Cheese grater Can also buy pre-shredded
  • Double Boiler Can also just use a sauce pan
  • Measuring Cups


  • 3 Cups milk I used whole milk
  • 1 Cup salsa see blender salsa recipe
  • 1 Lb Monterey Jack Cheese shredded
  • 1 Stick salted butter
  • 1/2 Cup flour


  • Combine milk and salsa in a double boiler or sauce pan. Medium to high heat. In a separate pan, melt the butter. Slowly add flour while stirring until it looks like thick mashed potatoes.
    When milk and salsa are hot but not boiling, slowly add your flour mixture and let it dissolve. Once all flour mixture is added, remove from heat and slowly add shredded cheese and stir until it’s completely combined, stirring with a wire whisk.
    This recipe taste better the next day. If it’s too thick when re-heated, add milk until you achieve your desired consistency.
    Serve in a tortilla lined bowl.
Keyword CCQ, cheese, cheese dip, chile con queso


  1. 5 stars
    Great dip w the fresh chips. Added a little bit more of a kick but I like things spicy. Definitely will make again.

  2. 5 stars
    Made this on a whim this afternoon. I used skim milk. Turned out great but whole milk would take this to the next level. It does make a lot and my kids and husband didn’t eat dinner because they ate this instead 🤣

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