Chile Con Queso

Name: Chile Con Queso
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 cups white cheddar cheese, shredded; 1 cup Oaxaca cheese, shredded or torn; 2 poblano peppers, roasted, peeled, diced; 1 serrano peppers, minced; 1/2 white onion, finely diced; 2 garlic cloves, minced; 1/2 cup heavy cream; 1/2 cup whole milk; 1 tbsp butter; 1/4 cup roasted jalapenos (canned), drained, sliced; 1/4 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh cilantro, chopped

A luscious, creamy cheese sauce infused with roasted poblano peppers, smoky chiles, and a hint of spice. Perfect for dipping tortilla chips or topping anything you desire.

25 minEasyServes 6320 cal/serving

Tex-MexAppetizerStovetopVegetarian

Ingredients

2 cups white cheddar cheese, shredded
1 cup Oaxaca cheese, shredded or torn
2 poblano peppers, roasted, peeled, diced
1 serrano peppers, minced
1/2 white onion, finely diced
2 garlic cloves, minced
1/2 cup heavy cream
1/2 cup whole milk
1 tbsp butter
1/4 cup roasted jalapenos (canned), drained, sliced
1/4 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh cilantro, chopped

Instructions

1

Melt 1 tbsp butter in a heavy-bottomed saucepan over medium heat. Add 1/2 finely diced white onion and 2 minced garlic cloves, cooking for 2-3 minutes until softened.
2

Pour in 1/2 cup heavy cream and 1/2 cup whole milk, stirring to combine. Heat until small bubbles form around the edges, but do not boil.
3

Gradually add 2 cups white cheddar cheese and 1 cup shredded or torn Oaxaca cheese, stirring constantly until melted and smooth. The heat should be low enough that the cheese melts without breaking.
4

Stir in the roasted 2 roasted, peeled, diced poblano peppers, 1 minced serrano peppers, 1/4 cup drained, sliced roasted jalapenos (canned), 1/4 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
5

Simmer gently for 2-3 minutes to let flavors meld. If the queso becomes too thick, add a splash of whole milk to reach desired consistency.
6

Transfer to a warm serving dish and garnish with 2 tbsp chopped fresh cilantro. Serve hot with warm tortilla chips.

Questions

Can I make Chile Con Queso dairy-free?

Not cleanly. Here the dairy (2 cups white cheddar cheese, shredded, 1 cup Oaxaca cheese, shredded or torn, 1/2 cup heavy cream, 1/2 cup whole milk, 1 tbsp butter) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

How long does Chile Con Queso keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chile Con Queso?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Garlic Aioli sauce
Es Teler Mixed Fruit Coconut Cooler drink
Tequila Sunrise drink

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