📝 About This Recipe
This recipe captures the soul of the classic Tex-Mex 'chile con queso,' delivering a silky, liquid-gold texture that stays perfectly dippable even as it cools. By blending high-quality American cheese for meltability with sharp cheddar for depth, and infusing it with fire-roasted aromatics, we elevate a fast-food staple into a gourmet experience. Paired with warm, house-made corn chips dusted with lime-salt, this is the definitive appetizer for any festive gathering.
🥗 Ingredients
The Queso Base
- 1 pound White American Cheese (high quality, freshly sliced from the deli counter and cubed)
- 4 ounces Sharp White Cheddar (freshly grated, not pre-shredded)
- 12 ounces Evaporated Milk (one standard can; provides a smoother finish than regular milk)
- 1 teaspoon Cornstarch (to stabilize the emulsion)
Aromatics & Spice
- 1/2 cup Yellow Onion (finely diced)
- 2 pieces Jalapeño (seeded and minced for medium heat)
- 3 cloves Garlic (minced)
- 10 ounces Fire-Roasted Diced Tomatoes (canned, well-drained)
- 1/2 teaspoon Cumin (ground)
- 1 tablespoon Pickled Jalapeño Juice (for a bright, acidic tang)
Hand-Cut Chips
- 12-15 pieces Corn Tortillas (standard size, cut into sixths)
- 3 cups Vegetable Oil (for frying)
- 1 teaspoon Kosher Salt (to taste)
- 1 piece Lime (zested for the chip seasoning)
Garnish
- 1/4 cup Cilantro (freshly chopped)
- 1 pinch Chili Powder (for dusting)
👨🍳 Instructions
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1
Begin by preparing the chips. In a heavy-bottomed pot or Dutch oven, heat 3 cups of vegetable oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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2
Fry the tortilla wedges in small batches for 2-3 minutes until they are golden brown and the bubbling subsides, which indicates the moisture is gone.
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3
Remove chips with a slotted spoon and drain on paper towels. Immediately toss with kosher salt and lime zest while still hot so the seasoning sticks.
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4
In a medium saucepan over medium heat, add a teaspoon of oil and sauté the diced onions and fresh jalapeños until softened, about 4-5 minutes.
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5
Add the minced garlic and cumin to the pan, cooking for just 60 seconds until fragrant, being careful not to burn the garlic.
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6
Whisk the cornstarch into the cold evaporated milk until fully dissolved, then pour the mixture into the saucepan with the aromatics.
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7
Bring the milk to a very gentle simmer. Do not let it reach a rolling boil, as this can cause the cheese to grain later.
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8
Reduce heat to low. Add the cubed American cheese one handful at a time, whisking constantly until completely melted and smooth.
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9
Gradually whisk in the grated sharp cheddar. The cheddar adds flavor, while the American cheese provides the stable structure.
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10
Fold in the drained fire-roasted tomatoes and the pickled jalapeño juice. This juice is the 'secret ingredient' for that authentic Tex-Mex tang.
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11
If the queso is too thick, add a splash of whole milk or more evaporated milk until your desired 'ribbon' consistency is reached.
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12
Transfer the queso to a pre-heated ceramic bowl or a small slow cooker on the 'warm' setting to keep it fluid.
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13
Garnish the top with fresh cilantro and a light dusting of chili powder for a professional finish.
💡 Chef's Tips
Always grate your own cheddar cheese; pre-shredded bags are coated in potato starch which prevents a smooth melt. If the dip begins to break or look oily, whisk in a tablespoon of warm evaporated milk vigorously to re-emulsify. For an extra kick, add a teaspoon of chipotle in adobo sauce for a smoky undertone. Keep the chips in a low oven (200°F) while you finish the dip so they are served warm. If you have leftovers, reheat slowly on the stove with a splash of milk; avoid the microwave which can make cheese rubbery.
🍽️ Serving Suggestions
Serve alongside a flight of salsas, including a bright Salsa Verde and a smoky Roasted Tomato Salsa. Pair with a crisp Mexican Lager with a lime wedge or a classic frozen Margarita. Add a side of warm, seasoned ground beef or chorizo for guests to scoop into their queso. Serve with fresh radish slices and cucumber rounds for a low-carb dipping alternative. Top with a dollop of sour cream and fresh pico de gallo for added texture.