Zesty Queso

Zesty queso

Summer offers lots of opportunities for entertaining, and what’s better than a little con queso and tortilla chips to add to your poolside or party appetizers?


This week’s Zesty Queso is quick and easy and starts with an unusual ingredient – white American cheese that you can purchase at the deli counter.

Don’t substitute Monterrey Jack or cheddar for the American cheese, as they don’t melt as well.

The recipe has just four ingredients – the cheese, some canned diced green chiles, a little heavy cream and some chopped fresh or canned jalapeño. Add the jalapeño to taste, beginning with a tablespoon or two and adding more until it is as spicy as you like it.

If you want to make a more substantial queso, you could add some browned chorizo or ground beef. Diced tomatoes and a little chopped fresh cilantro also would be nice additions.

The queso is sure to be a crowd pleaser at your next get-together, and it is also delicious served on top of burritos and grilled chicken or fish.



1 pound white American cheese, shredded

2 4-ounce cans diced green chiles, undrained

½ to 1 cup heavy cream

Chopped fresh or canned jalapeños, to taste (start with 1 tablespoon)


Combine cheese, chiles, ½ cup of heavy cream and jalapeño in a medium saucepan and cook, stirring constantly, over low heat until smooth. Add remaining ½ cup cream if the queso is too thick. Serve with tortilla chips.


Watch Karin prepare the recipe at noon Tuesdays on WJBF-TV (Channel 6) and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.



Wed, 01/17/2018 - 23:08

For the record