Chile Con Queso with Baked Lime Tortilla Chips

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 459.3
  • Total Fat: 21.4 g
  • Cholesterol: 52.6 mg
  • Sodium: 1,158.8 mg
  • Total Carbs: 49.5 g
  • Dietary Fiber: 6.6 g
  • Protein: 18.2 g

View full nutritional breakdown of Chile Con Queso with Baked Lime Tortilla Chips calories by ingredient
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This is from Eating Well magazine, February 2009, via This is from Eating Well magazine, February 2009, via
Number of Servings: 4


    For the chili con queso:

    2 tsp olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    1/2 cup light colored beer
    1 1/2 cups milk, divided
    3 tbsp cornstarch
    1 3/4 cup shredded sharp Cheddar
    1 10 oz can Rotel (drained) (a mix of tomatoes and green chilies)
    2 tbsp fresh lime juice
    1 tsp salt
    1 tsp chili powder
    cayenne pepper to taste
    1/4 cup scallions
    2 tbsp fresh cilantro

    For the baked chips:

    12 6 inch corn tortillas
    cooking spray
    2 tbsp fresh lime juice
    1/2 tsp chili powder
    1/4 tsp salt


For the chili con queso: 1. Heat oil in a large saucepan over medium heat. Add onion & garlic, and saute until beginning to soften and brown. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.

2. Whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the saucepan and cook, stirring constantly, until bubbling and thick, about 1-2 minutes. Reduce heat to low, add cheese and cook, stirring until melted. Add tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with cilantro & scallions.

For the baked chips: Preheat oven to 375 degrees.

1. Coat both sides of tortillas with cooking spray and cut into quarters. Place wedges in an even layer on 1-2 cookie sheets. Combine lime juice & chili powder in a bowl. Brush the mixture on the tortillas and sprinkle with salt.

2. Bake tortillas until golden & crisp, about 15-20 minutes. Try flipping them mid-bake to get an even crispiness.

I don't know how many this actually serves, but I made the nutritional stuff for four servings. Also, I got this recipe from

Number of Servings: 4

Recipe submitted by SparkPeople user BRUTUS1699.

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