Chile Con Queso - Cooking Up Clean

Chile Con Queso

chile con queso

This bowl of cheesy awesomeness…Chile con Queso was my go-to appetizer for no less than three gatherings this holiday season among family and friends. It is the ideal blend of creaminess and spice with a little sneaky veggie value thrown in for good measure.

Sautéing a combination of hot peppers with garlic brings out just a hint of smokiness in the peppers and enhances their sweet flavors.  Toss in some cream and two kinds of shredded cheeses with a spoonful of pumpkin or squash puree and you have a sure-fire win!  Both of my daughters LOVED this healthier version of chile con queso with roasted broccoli for a satisfying snack. With football season still in full swing, this makes for the perfect dipper for veggies and chips alike while you watch the game!

chile con queso dip

Chile Con Queso
Prep time
Cook time
Total time
Recipe type: Sauces and Dips
  • ¾ cup heavy cream
  • 1 cup queso quesadilla, shredded
  • 1 cup sharp cheddar, shredded
  • ¼ cup pumpkin or squash puree
  • 2 habanero chile peppers, seeded and finely chopped
  • 2 red fresno chile peppers, seeded and finely chopped
  • 1 clove garlic, minced
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon smoked salt (can use regular salt)
  • ¼ teaspoon chili powder
  • ½ cup finely diced tomatoes
  1. In a medium saucepan, place chiles and garlic with a small amount of oil or butter and saute on medium heat until they are very fragrant and start to soften.
  2. Add cream, cheeses and pumpkin/squash puree and stir to combine.
  3. Once cheeses are smooth and melted, add remaining ingredients and stir until combined.
  4. Serve hot with any kind of dippers. Great on roasted veggies or corn chips!
You can also add ½ pound of browned ground beef for a heartier dip!


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