Ree Drummond’s Chile Con Queso Recipe: The Ultimate Cheesy Dip
A creamy blend of cheese, beef, and chiles that’s the highlight of any gathering.
Ree Drummond’s Chile Con Queso: A Crowd-Pleasing Classic
There’s no denying the universal appeal of a warm, cheesy dip—especially when it’s packed with chunks of savory meat, bright tomatoes, spicy jalapeños, and tangy green chiles. That’s exactly what you get with Ree Drummond’s Chile Con Queso, a recipe beloved by fans of The Pioneer Woman. Not only is it hearty and delicious, but it’s also incredibly easy to make, even for a large group. This guide walks you through everything you need to know, from selecting ingredients to pro tips for serving and storing your queso masterpiece.
What Is Chile Con Queso?
Chile con queso, often simply called “queso,” is a Tex-Mex staple: a creamy, melted cheese dip blended with tomatoes, green chiles, and often meat. It’s the ultimate appetizer for gatherings, game day, or family movie night. Ree Drummond’s version stands out for its hearty addition of browned ground beef (or sausage), which gives extra depth and richness, and its use of processed cheese for that classic, creamy texture. Unlike some restaurant versions that start with a roux or heavy cream, this queso comes together quickly with accessible ingredients. The result? A dip that’s creamy, tangy, spicy, and utterly irresistible.
Key Ingredients for the Perfect Chile Con Queso
Ree Drummond’s recipe relies on a handful of core ingredients, all of which work together for maximum flavor and texture:
- Meat: 1 pound of ground beef or spicy pork breakfast sausage, browned to perfection and drained.
- Onion: 1 diced yellow onion, sautéed with the meat for sweetness and aroma.
- Processed Cheese: A 32-ounce (2-pound) block of Velveeta, cubed for easy melting and creamy consistency.
- Tomatoes and Chiles: One 10-ounce can of Rotel (diced tomatoes and green chiles) and an extra 7-ounce can of chopped green chiles for layered flavor and texture.
- Jalapeño: 1 jalapeño, finely diced for a gentle but noticeable heat (remove seeds for milder queso).
- Chips: Serve with sturdy tortilla chips for dipping.
How to Make Ree Drummond’s Chile Con Queso
Let’s break down the step-by-step process for making this iconic dip. The method is straightforward, but each step is important for flavor development and texture.
Step 1: Brown the Meat and Onion
Start by dicing the yellow onion finely. Heat a large nonstick skillet over medium-high heat and add the ground beef or sausage and diced onions. Cook, breaking up the meat with a wooden spoon, until the meat is evenly browned and the onions are translucent and fragrant—about 8 to 10 minutes. Once cooked, carefully drain off any excess fat to keep the dip from being greasy.
Step 2: Prep the Cheese and Chiles
While the meat mixture cooks, cube the Velveeta cheese for even, quick melting. Open your cans of Rotel and green chiles, making sure to use both the diced vegetables and their flavorful juices.
Step 3: Combine and Melt
Once the meat and onions are ready, add the Velveeta cubes, Rotel (including the juice), and green chiles (with juice) to the skillet. Reduce the heat to low and stir gently until the cheese melts and everything is well combined. The mixture should become smooth, creamy, and slightly saucy. If it becomes too thick, add a splash of whole milk, half-and-half, or chicken broth, but avoid water, as it can make the dip thin and bland.
Step 4: Add Heat
Stir in the diced jalapeño for spice. For a milder queso, remove the seeds and membranes; leave some in if you prefer heat. Taste and adjust seasoning with salt and pepper as needed.
Step 5: Serve Warm
Immediately transfer your queso to a serving dish, or better yet, keep it warm in a small slow cooker or fondue pot for larger gatherings. Serve alongside plenty of sturdy tortilla chips for dipping. A sprinkle of fresh cilantro, a drizzle of hot sauce, or a dollop of sour cream can add extra flair at the table.
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Pro Tips for the Best Chile Con Queso
- Double the Batch for a Crowd: This recipe is designed for a party—feel free to halve it for smaller groups.
- Make Ahead Friendly: Prepare the base (meat, onions, cheese) a day in advance, then gently reheat and add the Rotel and chiles before serving.
- Keep It Warm: Qeso is best served hot. Use a slow cooker or a heatproof serving dish over a candle or warmer.
- Customize the Heat: Adjust the jalapeño quantity or swap in a hotter pepper if you love spice. For extra tang, squeeze in a bit of fresh lime juice.
- Vary the Meat: For a lighter dip, use turkey or chicken sausage, or omit the meat entirely for a vegetarian option.
Serving Suggestions
While tortilla chips are the classic accompaniment, this queso also pairs beautifully with warmed corn or flour tortillas, crisp vegetable sticks, or even as a topping for baked potatoes or nachos. For a full fiesta, serve alongside guacamole, fresh salsa, and a pitcher of margaritas or icy Mexican beer. This dip is also a great filling for breakfast burritos or a sauce for hamburgers and hot dogs, making it the ultimate party multitasker.
Storing and Reheating Chile Con Queso
Store leftover queso in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, stirring frequently, and add a splash of milk if needed to restore creaminess. Avoid microwaving, as it can cause the cheese to separate and become grainy.
How Does This Recipe Compare to Other Queso Dips?
| Feature | Ree Drummond’s Chile Con Queso | Traditional Queso | Restaurant-Style Queso |
|---|---|---|---|
| Base | Velveeta, milk, Rotel, green chiles, meat, onion | Asadero, Chihuahua, Monterey Jack cheeses | Often starts with a roux, then adds cheese(s), cream, and seasonings |
| Texture | Ultra creamy, smooth, slightly saucy | Cheesy, stretchy, sometimes stringy | Can be creamy or stringy, sometimes thickens as it cools |
| Flavor Profile | Rich, savory, tangy, spicy, hearty | Cheesy, mild, sometimes smoky | Cheesy, sometimes spicy or smoky, may have added flavors (e.g., chorizo, cilantro, lime) |
| Meat Options | Ground beef or sausage | Sometimes chorizo or none | Often chorizo, sometimes none |
| Ease | Quick, one-pan, easy to scale | Requires melting real cheese slowly | Often more complex, sometimes flour-based |
Variations and Ideas for Customizing
This recipe is a canvas for creativity. Here are some popular ways to customize Ree Drummond’s Chile Con Queso:
- Make it Meaty: Add chorizo or seasoned taco meat for extra flavor.
- Add Beans: Stir in a can of drained, rinsed black or pinto beans for fiber and texture.
- Creamier Texture: Add a splash of cream cheese, sour cream, or Mexican crema for extra richness.
- Extra Veggies: Stir in sautéed bell peppers, corn, or even spinach for added color and nutrition.
- Global Flavors: For a Southwestern twist, add crumbled cotija cheese and a pinch of cumin. For an Italian feel, swap in mozzarella and Italian sausage.
FAQs: Chile Con Queso, Answered
Q: Can I use real cheese instead of Velveeta?
A: Yes, but Velveeta melts smoothly and stays creamy, while real cheeses often separate or become grainy without added stabilizers. If using real cheese, add a small amount of American cheese or sodium citrate for best texture.
Q: How can I make my queso spicier?
A: Use spicy sausage, add extra jalapeños or hotter peppers (such as serrano or habanero), or stir in a few dashes of your favorite hot sauce. Leave the seeds and membranes in your peppers for maximum heat.
Q: Is this recipe gluten-free?
A: Yes, most Velveeta products and Rotel tomatoes are gluten-free, but always check labels if you have a severe allergy.
Q: Can I make this in a slow cooker?
A: Absolutely! Brown the meat and onions on the stove, then transfer everything to a slow cooker set on LOW. Stir occasionally to keep the dip smooth.
Q: Can I freeze chile con queso?
A: Freezing is not recommended, as the creaminess of the cheese can be compromised upon thawing.
Why does my queso get thick or clumpy as it cools?
A: Queso thickens as it cools due to the nature of processed cheese. To restore creaminess, simply reheat gently with a splash of milk and stir well.
The Enduring Appeal of Chile Con Queso
Ree Drummond’s Chile Con Queso is more than just a dip—it’s a crowd-pleasing, comfort food centerpiece that brings friends and family together. Its creamy, meaty, tangy, spicy goodness is unforgettable, and its ease of preparation makes it a go-to for any occasion. Whether you’re hosting a big game, a family reunion, or a casual get-together, this queso is sure to disappear fast. So grab your chips, invite your favorite people, and dive into the ultimate cheesy, meaty, spicy dip.
Summary Table: Recipe at a Glance
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 40 minutes | 50 minutes | 15-20 |
Conclusion
Ree Drummond’s Chile Con Queso is proof that the best recipes are often the simplest: hearty, flavorful, and endlessly adaptable. With just a handful of ingredients and a little bit of stovetop magic, you can create a dip that’s guaranteed to disappear at any gathering. Whether you’re a longtime fan of The Pioneer Woman or a queso newbie, this recipe is a must-try. Remember, the secret is in the creamy Velveeta, the zippers of green chiles, the kick of jalapeño, and the savory depth of browned meat and onions. Now, get dipping!
References
- https://www.youtube.com/watch?v=HLf42n9hxV8
- http://thatssoyummy.com/recipes/pioneer-womans-chile-con-queso/
- https://www.thepioneerwoman.com/food-cooking/recipes/a63573900/chili-cheese-dip-recipe/
- https://www.youtube.com/watch?v=1QXyZegdcoY
- https://www.thepioneerwoman.com/food-cooking/recipes/a10202/chile-con-queso/
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