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Chile con Queso

Author Vianney Rodriguez


  • For pico de gallo:
  • 4 medium tomatoes
  • 1 small onion diced
  • ΒΌ cup cilantro chopped
  • 2 jalapenos diced
  • Juice from 1 lime
  • Salt and pepper
  • For queso:
  • 1 pound breakfast sausage
  • 1 10 ounce can green chiles
  • 1 2 pound Velveeta cheese block, cubed


  1. For pico de gallo: Combine all ingredients and season with salt and pepper. Place in fridge until ready to top queso.
  2. For the queso: Preheat oven to 350 degrees. In a cast iron skillet over medium high heat brown the sausage, breaking it up with a wooden spoon until fully cooked; drain fat. Stir in the green chiles and top with cubed cheese. Place in oven and bake until cheese melts completely, about 10 minutes. Serve warm topped with pico de gallo and chips.