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Preparation time
Total time
4 portion(s)



  • 120 g tasty cheddar cheese
  • 1-2 teaspoon cornflour
  • 20 g pickled jalapeño chillies drained (or to taste)
  • 3 shallots, green and white part
  • 1 clove garlic
  • 30 g Butter
  • 1/2 teaspoon Mexican Chilli Powder (medium), or to taste
  • 1/2 teaspoon Cumin Powder
  • 200 g Tin Tomatos
  • 100 g cream cheese
  • 150 g sour cream

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Recipe's preparation

  1. Add cheese and cornflour to bowl and grate 8 sec/speed 6. Set aside

  2. Add jalapeno, shallots and garlic to bowl 8sec/speed 6. Scrape down and repeat if needed.

    Add butter and cook until softened slightly 2mins/varoma/speed 1

  3. Add chilli and cumin powder and cook 1min/varoma/speed 1

    Add tin tomatoes and cook 2mins/100C/speed 1

  4. Add sour cream, cream cheese and reserved cheese and cook 4mins/90C/speed2. Or until cheese has melted.

  5. Transfer to a heat prood serving bowl and serve with corn chips.


This would be great served with EDC Chilli Con Carne, nacho style.

Let sit for 10 or so minutes to cool and thicken slightly.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Warm Mexican Chilli Dip 'Chilli Con Queso'



  • 7. September 2019 - 17:45

    OMG this dip is amazing! I've been after a good queso dip for a while now and this is just what I was after. I doubled the mexican chilli powder and might double the jalapenos next time too. It would be great with some beef mince through it as well, like Chillis used to have tmrc_emoticons.)

  • 27. January 2019 - 18:30

    Yuuuuuuuum!!! This is really yummy. I usually use a different recipe but didn't have evaporated milk so tried this instead. I used Kraft cheese with a little bit of mature cheddar and I doubled the cheese as it was for a party. I'm glad I did so the tomato/mexi flavour wasn't overpowering.

    I did need to add more cornflour to thicken but still, it's perfect!

  • 23. September 2017 - 20:19

    This is amazing! I added a lot more cheese, maybe double and i blitzed the whole lot on speed 7 for 30 sec to make it smooth. Delicious!

  • 14. September 2017 - 19:35

    Yum! I thought it might taste too 'tomatoey' but it's great

  • 23. March 2017 - 22:04

    Really nice. Thanks!

  • 10. February 2017 - 18:40

    Fantastic, everyone I've made this for enjoyed it. It's a constant request from my partner

  • 8. May 2016 - 11:08

    Absolutely loved this dip! It was sooo tasty and loved by all my guests! Next time I will double the jalapeños as it wasn't spicy enough (even guests that don't eat chilli at all were eating it). It was sooo delicious - thank you!

  • 12. April 2016 - 22:46

    Yum!! Adults and kids loved it... It was a little runnier ( due to cook error lol), I knew I didn't have jalapeños and was going to sub for red chilli's however found they were well past their prime, so I subbed with capsicum, extra chilli powder and chilli flakes and tbsp extra cornflower.... Hey it worked. Used Kraft too.

  • 5. November 2015 - 10:53

    i made this to take for my weekly darts night as it was my turn for snacks it didnt even last half the night i will add more chilli to it though next time as i perfer more heat.(mind you i didnt have any mexican chilli powder so it was left out).

  • 25. October 2015 - 16:53

    Amazing dip! Makes good amount which you will need as EVERYONE loves this!! Yum, thanks for sharing

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