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

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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.

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Questions

What can I use instead of Oaxaca cheese in Chile Con Queso?

The entry for Chile Con Queso calls for 1 cup Oaxaca cheese, shredded or torn. In its place: Low-moisture mozzarella or Monterey Jack melts the same way.

Is Chile Con Queso spicy?

Moderately. The heat in Chile Con Queso comes from 1 serrano peppers, minced and 1/4 cup roasted jalapenos (canned), drained, sliced. For a milder plate, remove the seeds and ribs from the serranos, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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.

Is Chile Con Queso vegan?

No, though it is vegetarian. What keeps it from vegan is 2 cups white cheddar cheese, shredded, 1 cup Oaxaca cheese, shredded or torn, 1/2 cup heavy cream and 1/2 cup whole milk. For fully plant-based entries, see the vegan appetizer collection.

How many calories are in Chile Con Queso?

One serving (the recipe makes 6) is about 320 calories, with 12 g protein, 12 g carbohydrate and 24 g fat, plus 1 g fiber and 580 mg sodium.

How do I store and reheat Chile Con Queso?

Refrigerate what is left of Chile Con Queso within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Mo Hanh sauce
Salt Coffee drink
Tequila Sunrise drink

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