This homemade Casa Ole Queso is incredibly simple, requiring just 5 ingredients and 25 minutes to make. It’s an easy and quick recipe that anyone can master in no time!

Casa Ole Queso is a favorite among Tex-Mex dishes that I love whenever I have Mexican food! Making it at home seemed daunting at first, but this recipe changed that. It’s surprisingly easy to make, and once you try it, you’ll want to share it with everyone.

The recipe uses basic ingredients like Velveeta cheese, green chilies, onions, cream of celery soup, and evaporated milk. These come together to create a creamy and flavorful dip that’s perfect for any occasion.

This homemade Casa Ole queso is not just tasty; it’s versatile too. You can serve it with tortilla chips for a classic snack or pour it over nachos for a more indulgent treat. It’s also fantastic as a topping for tacos or burritos, adding a cheesy goodness that everyone will love. Whether you’re hosting a party or simply craving something savory, this Casa Ole Queso is sure to satisfy your Tex-Mex cravings right at home.

What is Casa Ole Queso?

Casa Ole Queso is a creamy, cheesy dip made primarily from Velveeta cheese, green chilies, onions, cream of celery soup, and evaporated milk. This Tex-Mex appetizer is known for its smooth texture and rich flavor, making it a popular choice for serving with tortilla chips, over nachos, or as a topping for various Mexican-inspired dishes.

How to make Casa Ole Queso

Ingredients

• 2 large Velveeta cheese blocks, cut into chunks
• 1 medium onion, finely chopped
• 2 small cans of chopped green chilies
• 1 can cream of celery soup
• 1 small or 1/2 large can of evaporated milk

Instructions

Step 1:

Cut the Velveeta cheese into chunks for easy melting.

Finely chop the medium onion.

Step 2:

In a large saucepan, sauté the finely chopped onion over medium heat until it becomes translucent and fragrant.

Step 3:

Stir in the two cans of chopped green chilies, mixing well with the sautéed onions.

Step 4:

Gradually add the chunks of Velveeta cheese to the saucepan, stirring constantly until the cheese melts.

Step 5:

Pour in the can of cream of celery soup and the evaporated milk. The mixture is stirred until everything is well combined and the cheese is fully melted.

Step 6:

Lower the heat and let the queso simmer, stirring frequently to prevent it from sticking to the bottom of the pan. Allow the flavors to meld together for about 5-10 minutes.

Step 7:

Transfer the queso to a serving bowl or a warming dish to keep it hot.

Tips to make perfect Casa Ole Chili Con Queso

• If you prefer a spicier queso, add a pinch of cayenne pepper or some diced jalapeños along with the green chilies.

• Use an immersion blender to blend the queso after all ingredients have melted together for an even smoother consistency.

• You can make this queso in a slow cooker. Combine all the ingredients and cook on low for 2-3 hours, stirring occasionally until the cheese is fully melted and the mixture is smooth.

• Add a splash of lime juice or a handful of chopped fresh cilantro just before serving to brighten up the flavors.

• To keep the queso warm during a party, use a fondue pot or a small slow cooker set on the warm setting.

• If your queso is too thin, mix a little cornstarch with water to create a slurry and stir it into the queso. Heat until it thickens to your desired consistency.

How to use Casa Ole Queso

My favorite way to use Casa Ole Queso is as a delicious dip for tortilla chips, perfect for parties or a cozy night in. I also love drizzling it over a plate of nachos, adding toppings like jalapeños, tomatoes, and ground beef for a loaded treat.

Another fantastic way to enjoy it is as a topping for baked potatoes or potato skins, adding a rich and creamy twist. But you can get creative and use it as a filling for tacos or burritos, or try it as a dip for fresh or steamed vegetables. For a unique twist, add some to your burgers for an extra cheesy, creamy addition.

How to store

To store Casa Ole Queso, first, let the queso cool to room temperature. Transfer it to an airtight container, ensuring the lid is secure to prevent any air from getting in. Place the container in the refrigerator, where it can be stored for up to one week. When you’re ready to enjoy the queso again, reheat it gently on the stovetop over low heat, stirring occasionally to maintain its smooth consistency.

FAQ

How can I make the Casa Ole Chili Con Queso spicier?

To increase the spiciness, add more diced jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce to the queso.

Can I make this queso in a slow cooker?

Yes, combine all ingredients in a slow cooker and cook on low for 2-3 hours, stirring occasionally until the cheese is fully melted and the mixture is smooth.

Is there a way to make Casa Ole Chili Con Queso thicker?

If your queso is too thin, mix a little cornstarch with water to create a slurry and stir it into the queso. Heat until it thickens to your desired consistency.

Can I freeze Casa Ole Queso?

Freezing is not recommended as the texture may change. It’s best enjoyed fresh or refrigerated and consumed within a week.

Can I add meat to the queso?

Yes, adding cooked ground beef, sausage, or shredded chicken can make the queso heartier and more flavorful.

Is Casa Ole Queso gluten-free?

Most of the ingredients in Casa Ole Queso are gluten-free, but it’s essential to check the labels of canned items and cheese to ensure they do not contain gluten.

Conclusion

Casa Ole Queso is a versatile, delicious dip that’s perfect for any occasion. Whether you use it as a classic chip dip, a topping for nachos, or a flavorful addition to your favorite Tex-Mex dishes, its creamy texture and rich flavor are sure to please. Easy to make and even easier to enjoy, this queso is a must-have for your recipe collection.

Easy Queso Recipes to Try:

• Costa Vida Queso Recipe
• Tijuana Flats Queso Recipe