This chili con queso recipe is fabulous, especially if you like the mix of Mexican flavors it brings.

Queso is a Mexican dip that is perfect for tortilla chips, but I like to spread it on quesadillas or serve it alongside vegetarian bean burritos for great flavor.

The ingredient list may be a bit longer, but it is SO easy to make and SO worth it. See the many uses for this recipe below.

Prep time: 15 minutes Cook time: 0 minutes

Ingredients:
8 ounces old cheddar cheese, grated
1 clove garlic, minced
2 green onions, coarsely chopped
14 small stuffed olives, drained and finely chopped
2 tomatoes, peeled, seeded and finely chopped
1 fresh or canned hot pepper, seeded and finely chopped
4 ounces green chillies, drained and chopped
2 tablespoons butter
2 tablespoons flour
1 cup milk or cream
1 handful of parsley, finely chopped
1 handful of fresh coriander, finely chopped
salt to taste
tabasco sauce to your taste

Directions:
Melt the butter in a saucepan and add the flour. Cook over medium heat for 3 minutes, stirring constantly. Do not brown. Whisk in the cream. Cook over medium heat until thickened, stirring constantly, for 8 minutes.

Remove from the heat and stir in the cheese. Season with salt. When the cheese has melted, stir in the remaining ingredients. Keep warm in a chafing dish or fondue pot.

Serves 6-8 as a appetizer.

Serve this queso dip with corn chips or tortilla chips or as an accompaniment to Mexican dishes such as quesadillas, burritos, fajitas, our enchilada casserole.

You can also use this chili con queso recipe as a sauce to pour over vegetables or omelettes. Fantastic!