Chile con queso from The Homesick Texan Cookbook (page 101) by Lisa Fain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amandabeck on December 30, 2023

    Made this for a party. Absolutely delicious. Definitely use mix of jalapenos and serranos-- with just jalapenos, needed a little more heat.

  • Lsblackburn1 on January 20, 2020

    Delicious appetizer for a Tex-mex dinner party. I was afraid Serrano chilis would be too spicy so I used a can of diced hatch green chilis instead. Can’t believe the recipe says it serves 4-6 people; I feel like it made a huge amount! Served it in the fondue pot and spooned over chips.

  • texannewyorker on September 19, 2016

    Adding the sour cream at the end is a genius step. Makes a smooth, creamy queso without needing any Velveeta :)

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