Queso con Carne Dip
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5 from 2 votes

Queso con Carne Cheese Dip

Texas queso dip from Mary The Cake Chica - Velveeta cheese with chorizo, onion, tomato, cilantro and jalapeño peppers. Guaranteed to be a favorite at every family gathering.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: Mexican, Tex-Mex
Keyword: chorizo, dip, queso, queso dip, Texas queso
Servings: 8
Calories: 667kcal
Author: Mary The Cake Chica


  • 1 teaspoon vegetable oil
  • 3 jalapenos seeded and chopped
  • 3 serranos seeded and chopped
  • 1 small yellow onion chopped, about ½ cup
  • 12 ounces Mexican chorizo
  • 2 pounds Velveeta cut into 1-inch cubes
  • ½ -3/4 cup whole milk
  • 1 14- ounce can diced tomatoes drained
  • ¼ cup fresh chopped cilantro
  • 16 ounces Tortilla chips for serving


  • In a 12-inch cast-iron skillet or non-stick skillet, heat oil over medium-high heat and saute the chiles and onion with the chorizo, until vegetables are soft and chorizo is cooked, about 5 minutes.
  • Reduce the heat to low and add Velveeta cubes and stir until Velveeta has melted and is smooth and creamy. Slowly add milk if the queso is too thick. Add as much or as little as you like to achieve your perfect consistency.
  • Add canned tomatoes and cilantro and stir to combine. Serve with tortillas chips.


Party Tip: Queso con Carne is best served warm. To do this, simply transfer the queso to a slow cooker to keep warm. This also works great as a way to transport it to your next family gathering.


Calories: 667kcal | Carbohydrates: 54g | Protein: 34g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 2620mg | Potassium: 653mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1440IU | Vitamin C: 13.4mg | Calcium: 769mg | Iron: 2.8mg