Chile Con Queso
Total Time
30 Minutes
Prep Time
15 Minutes
Cook Time
15 Minutes
Rating
4.62 out of 5 stars
(39)
Ingredients
2 cups
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups half-and-half
- 2 cups (8 oz) Mexican blend shredded cheese from a bag (I use Tillamook; see note)
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup canned diced tomatoes and green chiles, such as Rotel (from a 10-oz can)
- 1 tablespoon fresh chopped cilantro (optional)
- Tortilla chips, for serving
How would you rate this recipe?
Preparation
Step 1
Melt the butter in a medium saucepan over medium heat.
Step 2
Add the flour and cook, whisking constantly, for about 1 minute.
Step 3
Add the half & half and whisk until evenly combined.
Step 4
Bring to a simmer and cook until thickened, a few minutes.
Step 5
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.
Step 6
Stir in the salt, chili powder, cayenne pepper, cumin, garlic powder, onion powder, diced tomatoes and green chilies, and cilantro (if using). The mixture may seem a bit thick at first, but it will thin out slightly as the tomatoes and peppers release their juices.
Step 7
Taste and adjust seasoning if necessary; for more heat, add more cayenne pepper. If the dip seems too thick, you can thin it out with a bit more half & half or some milk.
Step 8
Transfer the queso to a bowl and serve warm with tortilla chips.
Step 9
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.
Step 10
Save recipe for the next time?
Chef's notes
Make-Ahead Instructions:
The queso can be made up to 3 days 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.
Note:
I developed this recipe using pre-shredded cheese from a bag for ease and convenience, as it saves the effort of grating cheese by hand. An important aspect to note is that pre-shredded cheese is coated with anti-caking agents to prevent clumping, which incidentally aids in thickening the queso, resulting in a perfectly smooth and creamy texture ideal for dipping. Should you choose to grate the cheese yourself, I recommend increasing the butter and flour in the recipe to 3 tablespoons each. This adjustment compensates for the lack of anti-caking agents in freshly shredded cheese, ensuring your queso still achieves that wonderfully rich and creamy consistency.
