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Big Tony, who had been quietly puffing on his cigarillo at the door—no intruders here!—takes delivery of an impressive three-foot-high spray of flowers and very carefully walks over and deposits it square in the middle of a steam table, right in the rickety middle of hissing bowls of chile con queso and ominous-looking picante sauce.
2003, David Baird, Edie Jarolim, Don Laine, Barb Laine, Eric Peterson, Neil E. Schlecht, Texas (Frommer’s), 2nd edition, New York, N.Y.: Wiley Publishing, Inc., →ISBN, page 12:
Bursting the bubble of a perfectly puffed tortilla smothered in chile con queso is the moment where anticipation meets realization in the Tex-Mex experience.
2012, Alison Cook, “Why Chile con Queso Matters”, in Brett Anderson, Sara Camp Arnold, John T. Edge, editors, Cornbread Nation 6: The Best of Southern Food Writing, Athens, Ga.: University of Georgia Press, →ISBN, page 7:
If Tex-Mex is our state’s tribal nursery food—a truth that I hold to be self-evident—then chile con queso is our mother’s milk.
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