📝 About This Recipe
Born in the heart of the American Southwest, this authentic Chile con Queso is far more than a simple cheese dip; it is a velvety, molten tribute to Tex-Mex culture. We blend sharp white cheddar and smooth Monterey Jack with fire-roasted green chiles and vine-ripened tomatoes to create a complex, smoky flavor profile. This recipe eschews processed blocks for real dairy and fresh aromatics, resulting in a sophisticated yet soul-warming appetizer that is the undisputed star of any gathering.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Unsalted Butter
- 1/2 cup White Onion (finely diced)
- 1-2 pieces Jalapeño (seeded and minced for mild, or keep seeds for heat)
- 3 cloves Garlic (minced)
- 2 pieces Roma Tomato (seeded and finely chopped)
The Roux and Liquid
- 2 tablespoons All-purpose Flour
- 1 cup Whole Milk (at room temperature)
- 1/2 cup Heavy Cream
The Cheese and Chiles
- 8 ounces Sharp White Cheddar Cheese (freshly grated, not pre-shredded)
- 8 ounces Monterey Jack Cheese (freshly grated)
- 4 ounces Roasted Hatch Green Chiles (canned or fresh, diced)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Smoked Paprika
- to taste Kosher Salt
For Garnish
- 2 tablespoons Fresh Cilantro (roughly chopped)
- 1 tablespoon Pickled Jalapeños (for an extra zing)
👨🍳 Instructions
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1
Begin by grating your cheeses manually. Pre-shredded cheeses are coated in potato starch which prevents a smooth melt; fresh grating is the secret to a silky queso.
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2
In a large cast-iron skillet or heavy-bottomed saucepan, melt the butter over medium heat until it begins to foam.
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3
Add the diced onion and jalapeño to the skillet. Sauté for 4-5 minutes until the onion is translucent and soft.
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4
Stir in the minced garlic and chopped tomatoes. Cook for another 2 minutes until the tomatoes soften and release their juices.
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5
Sprinkle the flour over the vegetable mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light blonde roux.
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6
Slowly whisk in the whole milk and heavy cream. Continue whisking to ensure no lumps form from the flour.
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7
Simmer the liquid gently for 3-5 minutes. It should thicken enough to coat the back of a spoon.
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8
Lower the heat to the lowest setting. This is crucial to prevent the cheese from breaking or becoming oily.
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9
Add the grated cheddar and Monterey Jack one handful at a time, stirring in a figure-eight motion until completely melted before adding the next batch.
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10
Fold in the diced green chiles, ground cumin, and smoked paprika. Stir gently to incorporate.
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11
Taste the queso. Add salt only if necessary, as the cheese provides significant saltiness.
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12
If the queso is too thick, add a tablespoon of milk to reach your desired consistency.
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13
Remove from heat and garnish immediately with fresh cilantro and pickled jalapeños.
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14
Serve immediately while molten, preferably in the warm cast-iron skillet to retain heat.
💡 Chef's Tips
Always grate your own cheese from a block; the additives in pre-shredded bags cause a grainy texture. Keep the heat low once the cheese is added; high heat causes the proteins to tighten and the fats to separate. For a deeper flavor, use fire-roasted tomatoes instead of fresh Roma tomatoes. If the dip cools and hardens, reheat it slowly over a double boiler rather than in the microwave. Add a splash of light Mexican lager during the simmering stage for a traditional 'Queso Fundido' twist.
🍽️ Serving Suggestions
Serve with thick-cut, warm corn tortilla chips sprinkled with sea salt. Pair with a crisp, cold Mexican Lager or a classic lime Margarita on the rocks. Use as a decadent topping for loaded nachos or beef fajitas. Provide fresh vegetable crudités like jicama sticks and bell peppers for a crunchy contrast. Offer a side of fresh pico de gallo to cut through the richness of the cheese.