Chile Con Queso (Barbi Maez' recipe)

When I get together with my friends from high school for a girls' retreat, we have a tradition of eating tortilla chips and con queso.  We also have a tradition of watching Barbi make it.  She doesn't measure anything, she just has a knack for knowing how to make it right.  I asked her for the recipe, but all she can really give me is a list of ingredients.  I had to ask lots of questions to try to get some directions.  But again, she makes great queso because she has made queso for years.  She just instinctively knows what to do.



  • Queso Blanco velvetta (either size is fine) 
  • New Mexico salsa  (note: Barbi has her own salsa recipe that I'll post at the end) 
  • Milk or half-n-half  (at least a cup but have more on hand) 


Place milk in a microwavable bowl first so the cheese won't stick. 

Cut the Velveeta in half lengthwise into two slabs.  Then cut those into thirds. Then cube each piece.  They should be quite small. You want the cheese to melt evenly. Add to the milk. 

I feel like I initially added too much milk. 

Microwave for 3 minutes on high. 

Take it out and stir it.  Add more milk if it needs it. 

Put back in the microwave for 2 minutes.  

Take it out and stir it. You might need to add more milk if it doesn't look right. But you still want it thicker than the dip will end up being.  The salsa is going to loosen it. 

Add about 10 tsp. of salsa, but you can do more or less to taste.  Stir to combine and serve. 

Any leftover queso can be stored in the fridge.  To reheat, microwave just the portion you plan to eat. 

Barbi's Salsa: 

  • Chopped roasted green chiles
  • Tomato sauce 
  • Garlic salt 
  • Water