The Unorthodox Epicure — Eating chips and queso with C.B. Stubblefield (Recipe: Stubb’s Chili con Queso)

Once in a blue moon, my out-of-the-box thinking turns into a reward. And the folks at Stubb’s® regularly lead me to that creative corner.

Now, before you start thinking this is one of those sponsored posts, just stop. Not that I don’t accept sponsorships from purveyors of products that I actually love, but my relationship with Stubb’s® is different. And pretty cool, really. They occasionally send me ingredients with a simple request: Try it and tell us what you think.

And that’s it.

I’m not sure whether I’m partial to Stubb’s® products because I can pronounce everything on the labels, or simply because it’s a Texas-based company that speaks to my taste buds in a very personal way. But I can tell you with my Scout sign raised that I was buying and cooking with Stubb’s® long before we hooked up.

But my first experience with the Stubb’s® Chili Fixins’ happened just recently, and it resulted in this culinary epiphany.


That deep-hued creamy Chili con Queso that you’re now salivating over — just three ingredients. Well, technically, there are a lot more when one considers all of the herbs and spices in Stubb’s® Chili Fixins’. Either way, it’s uber deep in flavor

ChiliFixins_azAs you can see, we’re dipping our chips in it. It also works very well served over burritos, tacos or anywhere else you’d use queso. And it’s ready in less than 10 minutes.

Just look for this bag at your local grocer. If they don’t have it, ask for it, or order it online. Hell, order two or three, because this little bag also makes a nifty Texas-style chili (add beans if you choose).

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Stubb’s Chili con Queso

Stubb’s® Chili con Queso. This is some legit creaminess.

Stubb’s® Chili con Queso. This is some legit creaminess.

4.8 from 5 reviews
Stubb's Chili con Queso
Stubb’s® Chili con Queso. This is some legit creaminess.
Recipe type: Appetizer/Dip
Cuisine: Tex/Mex
  • 1 - Package Stubb’s® Chili Fixins'
  • 1 - 32oz package pasteurized processed cheese (Velveeta)
  • 1 cup - Milk or half & half
Optional add-ins
  • 3 TB - Freshly chopped cilantro
  • 1 cup - Chopped fresh tomato
  • More milk or half & half, for a thinner queso
  1. In a microwave-safe bowl, combine all ingredients; cover.
  2. Microwave on high setting until cheese is melted, about 5-7 minutes, stirring 2-3 times during cooking.




  1. Kathryn @ anotherfoodieblogger says:

    And every self-respecting Texan also knows you have to make your Queso dip with Velveeta. Never mind those healthy “real cheese” queso-maker naysayers. And if it’s Stubb’s, I’M IN! And they don’t even sponsor me. 🙂

    • adamjholland says:

      They don’t sponsor me either, Kathryn (though maybe they should). Truth is, one cannot construct a Tex-Mex style queso without Velveeta or its counterparts. I’m a cheese fanatic. I just bought a $10 sliver of Manchego just a few minutes ago, and my wife yells at me for keeping Maytag bleu in the fridge too long. But queso deserves pasteurized processed ‘cheese’ food, and a good burger deserves ‘American.’ Hope you’re well up there. Let me know if you need a Stubb’s care package.

      • Kathryn @ anotherfoodieblogger says:

        Thanks Adam, I am over the moon that they carry Stubb’s Sriracha Texas Anytime Sauce, but no Sweet Black Pepper Sauce as of yet. I can still taste that meatloaf made with it! I’ve put in a request for it, let’s wait and see if they come through with it like they did the Sriracha. I think I’ve seen those packet mixes too, but not sure of the flavors they carry. I’ll have to look closer next time I’m at the store. 🙂

  2. Three words.
    Seriously, It looks fantastic. Couldn’t an adaptation of mac and cheese also be made with this?
    Or somewhat like this ?
    (Told you I was not a gourmet.)

    • adamjholland says:

      Absolutely, Jill. Mix this with a couple pounds of macaroni and, bam!
      P.S. – That makes two of us who aren’t gourmet!;-)

  3. We have a cheesemonger in town. On my walk with Roscoe the dog, I stopped and bought some Saint Agur blue cheese. It is very, very good. If you see it, give it a taste.

  4. I couldn’t have described how I feel about Stubbs, the relationship and their products any better that you just did. I’m going to copy and paste! 🙂 just kidding. I love what you’ve done with that bag of chili fixins. Great idea. And by the way, what’s that green stuff behind the the table? oh, that’s right, it’s green grass

    • adamjholland says:

      Sorry about that grass, Lea Ann. I forget that most of my 18 loyal readers are snowbound these days. 😉

  5. Mmmmm………. and just in time for the Super Bowl!!

  6. Stubb’s totally makes the best products and yesssss to being able to pronounce all their ingredients. lol. Queso is one of those things that I love a little too much. As in I will eat an entire vat in .2 seconds and slap your hand away because I AIN’T sharing! 😉 Yours looks just delicious. Face plant city up in here! Cheers!

    • adamjholland says:

      Thanks, Cheyanne. I’m sort of a queso junkie too and I really have no business trying to sneak this into my diet. But, once in a while… 😉

  7. Wow…I kept away from making queso today because we are trying to eat healthier. (That, my friend, is not keeping me from making a cheese ball and onion dip, however). I love this idea. I think the queso with Wolf chili is good, bu I can’t get past the “canned chili” idea. This sounds much, much, MUCH better!

    Happy Super Bowl!

    • adamjholland says:

      Oh Debra… I’m a Wolf Brand Chili fan from way back. But this really is much better. Hope you’re doing well.

  8. How did I miss this?? Holland, you’re badass.

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