Authentic Tex-Mex Chile con Queso

If you ask me what my favorite food is, I will likely tell you Chile con Queso from Pico’s restaurant in Houston, Texas.  Nothing says home like their queso.  It is my ultimate comfort food and every single time I go home, I have to have my parents take me to Pico’s first thing.

Until recently, I had never really tried to recreate their famous queso on my own.  I usually just threw together velveeta and salsa and called it chile con queso.  But, after living in New Hampshire for over a year (where chile con queso doesn’t even exist! oh the travesty!), I finally decided to experiment and find a good recipe made from scratch.  Now I must warn you, this is still not as good as Pico’s, but it’s the closest I’ve ever gotten and it hits the spot!  Here’s how it’s done:

Chop your veggies.

Grate and tear your cheeses.

Sautee your onion and jalapeño until soft.

Gradually add milk and cheeses to onions and jalapeños in a saucepan.


Caroline’s Chile con Queso


  • 3 oz shredded pepperjack cheese
  • 7 slices of American cheese (do not use fat free!!!), torn into small pieces
  • 3/4 cup of milk
  • 1/2 white onion, diced
  • 2 small jalapeños, seeded and diced
  • 1 roma tomato, seeded and diced
  • 1/2 tsp cilantro
1) Chop onion, jalapeño, and tomato.
2) Heat an oiled pan to medium heat and add onion and jalapeño.
3) Sautee onion and jalapeño, stirring to preventing burning, until softened, about 5 minutes.
4) Add onion and jalapeños to a saucepan and reduce heat to medium low.
5) Gradually add milk and cheese – 1/4 cup and a small handful at a time – stirring constantly until cheese is melted.
6) If queso is too thick, add more milk until it reaches your desired consistency (it will thicken upon standing a bit).
7) Remove from heat and add tomatoes and cilantro.
8) Stir to combine and serve with chips or whole wheat tortillas!
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7 Responses to Authentic Tex-Mex Chile con Queso

  1. Lauren says:

    Mmmm looks good! Pepper Jack cheese is definitely one of my favorites so I definitely have to keep this in mind for my next party!

  2. Michael says:

    Well I know how much you love Picos queso… Is your better? Maybe Naurin and I will try to make it…

  3. Hi Caroline,
    Howdy from a native Texan! Wow, you did a great job on your Chili con Queso! It looks amazing. The directions are perfect and ingredients are perfect. You may want to try Asadero (Mexican white cheese) in the future, it is very mild and creamy. Now I’m going to check out some more of your posts!
    Have a wonderful day,

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