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Chili Con Queso

  • Yield: 8 servings


  • 2 tablespoons vegetable oil
  • 1 cup diced chorizo
  • 1 cup chopped white onions
  • 1 teaspoon minced garlic
  • 1 teaspoon Baby Bam, or Emeril's Original Essence, to taste
  • 1/4 teaspoon salt
  • Pinch cayenne, or to taste
  • 2 tablespoons all-purpose flour
  • 1 (14-ounce) can diced tomatoes, drained
  • 1 cup canned chopped mild green chiles
  • 1 cup heavy cream
  • 2 cups grated medium Cheddar
  • 1 1/2 cups grated Monterey jack


  • In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, Baby Bam, or Essence, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes. Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated.
  • Remove from the heat and adjust the seasoning, to taste. Serve immediately with or over chips.