Chile Con Queso

Chile Con Queso is a rich and creamy Tex-Mex favorite, perfect for gatherings or a cozy night in. This savory cheese dip blends sharp cheddar and pepper jack cheeses with sautéed onions, jalapeños, and garlic for a flavorful kick.

The touch of cumin and diced tomatoes adds depth, while optional red pepper flakes offer an extra heat boost. Easy to prepare and served hot with tortilla chips, this warm and comforting dish is sure to be a crowd-pleaser.

Chile Con Queso

Ingredients:

3 tablespoons unsalted butter

1 small yellow onion, diced (about ¾ cup)

1 large jalapeño pepper, finely diced (see note)

4 cloves garlic, minced or pressed through a garlic press

3 tablespoons all purpose flour

2 cups half & half

4 ounces (about 1 cup) grated sharp Cheddar cheese

4 ounces (about 1 cup) grated Pepper Jack cheese

¼ teaspoon cumin

Heaping ¼ teaspoon salt

2 tablespoons finely diced tomatoes (use only the flesh, no seeds or juice)

¼ teaspoon crushed red pepper flakes, optional for more heat

Fresh chopped cilantro, optional for garnish

Instructions:

Melt the butter in a medium saucepan over medium heat.

Add the onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes.

Add the garlic and cook 30 seconds more.

Add the flour and cook, stirring constantly, for about 1 minute.

Add the half & half to the pot and whisk until the flour dissolves.

Bring to a simmer and cook until thickened, a few minutes.

Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated.

Add the cumin, salt and tomatoes.

Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes. (If the dip seems too thick, you can thin it out with a bit more half & half or some milk.)

Transfer to bowl and serve hot with tortilla chips.

If the dip cools while you’re serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.

Tips:

The queso can be made ahead of time and reheated on the stovetop. If it’s too thick, add a bit of half and half or milk to thin it out.

If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.

Notes:

Cheese Choice: For a smooth texture, it’s best to use freshly grated cheese rather than pre-shredded, as pre-packaged cheese often contains anti-caking agents that prevent smooth melting.

Spice Level: Adjust the heat by using more or less jalapeño and red pepper flakes. For a milder dip, remove the seeds and membranes from the jalapeño or substitute with a milder pepper.

Consistency: If the dip becomes too thick, you can thin it out with a little extra half & half or milk. The dip should have a smooth, pourable consistency when warm.

Tomatoes: Make sure to remove seeds and juices from the diced tomatoes to prevent the dip from becoming too watery. They add a fresh burst of flavor without altering the texture.

Reheating: Chile Con Queso thickens as it cools. Gently reheat it on the stove or in the microwave in short bursts, stirring in between to prevent uneven heating.

Serving Suggestions: Serve immediately with tortilla chips, but it also pairs well with soft pretzels, vegetable sticks, or as a topping for nachos or tacos.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat and stir to regain the creamy texture before serving again.

Frequently Asked Questions:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of cheese?

Yes, you can substitute the cheddar and Pepper Jack cheese with other melty cheeses like Monterey Jack, Colby, or even a mild white cheddar.

Keep in mind that the flavor and texture may vary.

How can I make this dip spicier?

You can increase the heat by adding more jalapeños, leaving in some of their seeds, or incorporating crushed red pepper flakes.

You can also use a hotter variety of pepper, like serrano peppers.

Can I use milk instead of half & half?

Yes, you can substitute milk for half & half, but the dip may be less rich and creamy.

If you want to maintain the creaminess, use whole milk or a combination of milk and heavy cream.

What can I use to thicken the dip if it’s too runny?

If the dip is too thin, you can cook it a bit longer to let it thicken or add a little more flour in the initial cooking process.

Another option is to mix a slurry of 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the queso while simmering.

How can I prevent the cheese from clumping?

Make sure to add the cheese gradually and whisk continuously over low heat.

Using freshly grated cheese instead of pre-shredded (which often contains anti-caking agents) will also help.

Can I make this queso ahead of time?

Yes, you can prepare it in advance and reheat it when needed.

Store the queso in an airtight container in the refrigerator for up to 3 days, then reheat gently on the stove or in the microwave, stirring often.

What can I serve with Chile Con Queso?

Tortilla chips are the classic choice, but you can also serve it with soft pretzels, fresh vegetables (carrots, celery, bell peppers), or even drizzle it over tacos, burritos, or nachos.

Can I make this recipe without flour?

Yes, you can omit the flour, but the texture may be slightly thinner.

To thicken without flour, you can use a cornstarch slurry or let the mixture cook down a bit longer to reduce the liquid.

How do I keep the queso warm while serving?

To keep the queso warm during a party or gathering, you can use a small slow cooker or a fondue pot.

Stir occasionally to prevent a skin from forming on top.

Can I freeze leftover queso?

It’s not recommended to freeze queso because the texture can become grainy after thawing.

It’s best to store leftovers in the fridge and consume within a few days.