Abuelo’s Chile con Queso recipe

Name: Abuelo's Chile con Queso recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3
Cuisine: Appetizer
Ingredients: Velveeta; whole milk; butter; Poblano Peppers, seeded; jalapeños; onions; red bell peppers

ByMeagan

Have you ever wished that you could make Abuelo’s restaurant Chile con Queso at home? Now you can. Here is the exact recipe for Abuelo’s Chile con Queso.

This is Abuelo’s restaurant’s recipe for Chile con Queso aka spicy cheese dip. They graciously shared their exact recipe on their Facebook page and I made this queso el abuelo immediately.

It’s definitely a step up from the queso I usually make the kids, which is just Velveeta a can of Rotel and milk. Granted, my way is quick and easy! I only get to eat at Abuelos a few times a year when we are in Texas or Orlando, so I love being able to recreate their recipes at home. I may borderline stalk their Facebook page checking for recipes.

Table of Contents

Abuelo’s Chile con Queso

Abuelo’s Queso Recipe Ingredients:

1 lb. Velveeta – cut into a 1/4″ small pieces

1/2 cup of whole milk

1 TBS of butter

2 TBS of diced Poblano Peppers, seeded

2 TBS of diced jalapeños (use more if more heat is desired) seeded and deveined.

2 TBS of diced onions

2 TBS of diced red bell peppers

Abuelo’s Chile con Queso Recipe Directions:

Wash all produce before using it.

Mix Velveeta with milk and melt in a double boiler (or you can place in a microwave-proof bowl and microwave for approximately 45 seconds, stirring once).

While the cheese is melting, melt the butter in a sauté pan and add the rest of the ingredients and cook until tender, being careful not to burn.

When the cheese mix is melted, add the sautéed ingredients to a bowl and using a plastic spatula fold them together.

Serve with tortilla chips.

More Abuelo’s Recipes:

Yield: 3

Abuelo's Chile con Queso recipe

4.6 Stars (7 Reviews)

Here is the exact recipe for Abuelo's Chile con Queso, a spicy cheese dip.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

Velveeta
whole milk
butter
Poblano Peppers, seeded
jalapeños
onions
red bell peppers

Instructions

Wash all produce before using.
Cut Velveeta into 1/4" small pieces
Mix Velveeta with milk and melt in a double boiler (or you can place in a microwave proof bowl and microwave for approximately 45 seconds, stirring once).
While the cheese is melting, melt the butter in a sauté pan and add the rest of ingredients and cook until tender, being careful not to burn.
When cheese mix is melted, add the sauté ingredients to bowl and using a plastic spatula fold together.
Serve with tortilla chips.

17 Comments

Brenda says:
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Was wanting to make the Abeulo’s queso dip, but the Land O’ Lakes brand of cheese is sold to restaurants or everywhere I can order is like minimum of 6 blocks and over $100. Wondered if you had tried it using Velvetta brand?
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1. Meagan says:
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  I always use Velveta.
  Reply
Tiffany says:
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Can you post a recipe for their queso diablo?
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1. Meagan says:
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  I will try to figure it out.
  Reply
Anita Holt says:
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I made this recipe and was a little disappoint as it has a very strong velveeta taste and very thick the one from the restaurant is not like that.
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1. Meagan says:
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  Sorry you were disappointed. Abuelo’s gave me the recipe so it’s the actual recipe. They have several different quesos now, so maybe this was just the wrong one.
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Kim Poole says:
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Do you use velvets original or mexican or their queso blanco flavor?
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1. Meagan says:
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  I just use regular, but you could use any of them.
  Reply
Sabrina says:
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I love Abuelo’s Queso dip!! I’m going to try it tonight. Do you know how to make their Sour Cream sauce they put on the chicken enchiladas?
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1. Meagan says:
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  I do not, but if I ever figure it out I will let you know!
  Reply
Suzkurv says:
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Abuelos queso does not have velvetta or any American cheese in it. So this is not anything like their queso.
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1. Meagan says:
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  This recipe came directly from their head chef.
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elizabth says:
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could you make a recipe for the tangy sauce they abeulo’s puts on Monterey jack enchiladas?
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Sandy says:
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What kind of onion do you use?
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1. Meagan says:
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  Typically a yellow or a white one. I don’t think it matters. Whatever you have on hand should do.
  Reply
Laurie says:
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Do you roast your poblano peppers and peel them first?
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1. Meagan says:
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  No
  Reply

Abuelo’s Chile con Queso recipe