Southwestern Recipes

Chile con Queso

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  • 3/4 cup green chile sauce
  • 3/4 cup chicken stock
  • 6 ounces mild Cheddar or a combination of Cheddar and Monterey Jack, grated


  1. In a heavy saucepan, bring the chile sauce and stock to a boil.
  2. Sprinkle in the cheese. Stir quickly, cover the pan, and remove it from the heat.
  3. Let the mixture stand for 5 minutes.
  4. Uncover; stir again if needed to help the cheese melt evenly, and add salt to taste.
  5. Keep heated over a warming tray or in a chafing dish.
  6. Serve with tortilla chips.

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