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Layered Chili Con Queso | Bob Armstrong Dip
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4.56 from 9 votes

Layered Chili Con Queso | Bob Armstrong Dip

This Layered Chili Con Queso | Bob Armstrong Dip recipe is my version of the famous multilayered dip created by the late, great Tex-Mex Chef Matt Martinez at his Austin eatery; Matt’s El Rancho.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
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Course: Appetizer
Cuisine: Tex-Mex
Keyword: Bob Armstrong Dip, Queso Dip
Servings: 12
Calories: 265kcal

Ingredients

Taco Layer

  • 1 Tablespoon Olive Oil
  • 1/2 Cup Onion Diced
  • 1 Teaspoon Garlic Crushed and chopped
  • 1/2 Pound Ground Beef
  • 1/2 Pound Mexican Chorizo
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Chili Powder
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Red Pepper Flakes
  • 1 Tablespoon Tomato Paste

Chili con Queso Layer

  • 2 Tablespoons Unsalted Butter
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Onion Diced
  • 1 Teaspoon Garlic Crushed and chopped
  • 2 Jalapeños Seeded and diced
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Salt
  • 2 Tablespoons All-Purpose Flour
  • 1 1/2 Cups Milk
  • 1 10-ounce can Rotel Tomatoes
  • 1/2 Pound Monterey Jack Cheese Shredded
  • 1/2 Pound Sharp Cheddar Cheese Shredded

Garnishes

  • Pico de Gallo
  • Guacamole
  • Cilantro Chopped
  • Green Onions Chopped
  • Jalapeños Sliced

Instructions

Taco Layer

  • Sauté the onion until translucent, add garlic and sauté for 30 seconds. Add ground beef and chorizo, cook until brown, add all seasonings, stir to combine
    Chili con queso
  • Drain excess grease. Place in the bottom of a heatproof serving dish (a cast iron skillet is best, keeps everything hot and the cheese gooey), keep warm in a 300F oven

Chili Con Queso Layer

  • Sauté the onions and jalapenos until soft, add garlic sauté for 30 seconds. Add the flour, paprika, red pepper flakes, and salt stir to incorporate cook briefly but don’t brown the flour
  • Add the milk and Rotel Tomatoes, bring to a low boil, just to thicken. Slowly add the cheeses, stirring constantly until melted, add additional milk if too thick
  • Pour Chili Con Queso over the hot taco meat.
  • Garnish with Guacamole, Sour Cream, and Pico de Gallo
Nutrition Facts
Layered Chili Con Queso | Bob Armstrong Dip
Amount Per Serving
Calories 265 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Cholesterol 58mg19%
Sodium 457mg20%
Potassium 174mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 14g28%
Vitamin A 694IU14%
Vitamin C 4mg5%
Calcium 321mg32%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.