📝 About This Recipe
Born from the vibrant fusion of Northern Mexican flavors and Texas hospitality, this Chile con Queso is the gold standard of Tex-Mex appetizers. We move beyond the block-cheese basics by blending sharp white cheddar and Monterey Jack with a touch of evaporated milk for a silky, molten texture that never breaks. Infused with fire-roasted green chiles, smoky cumin, and a kick of fresh jalapeño, this dip is a rich, aromatic celebration of the borderlands.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Unsalted Butter
- 1/2 cup White Onion (finely diced)
- 1-2 pieces Jalapeño (seeded and minced for medium heat)
- 3 cloves Garlic (minced)
- 1 large Roma Tomato (seeded and finely diced)
The Cheese Blend & Liquid
- 8 ounces Sharp White Cheddar Cheese (freshly grated from a block)
- 8 ounces Monterey Jack Cheese (freshly grated from a block)
- 1 tablespoon Cornstarch (tossed with the grated cheese)
- 12 ounces Evaporated Milk (one standard can)
- 4 ounces Fire-Roasted Diced Green Chiles (canned, mild or hot depending on preference)
Seasonings and Garnishes
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Smoked Paprika
- 1/2 teaspoon Kosher Salt (to taste)
- 2 tablespoons Fresh Cilantro (chopped)
- 1 tablespoon Pickled Jalapeños (for topping)
👨🍳 Instructions
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1
Grate both the White Cheddar and Monterey Jack cheeses manually using a box grater. Avoid pre-shredded bags as they contain anti-caking agents that prevent a smooth melt.
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2
In a medium bowl, toss the shredded cheeses with the tablespoon of cornstarch until every strand is lightly coated. This acts as a stabilizer for the sauce.
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3
In a heavy-bottomed saucepan or a cast-iron skillet, melt the butter over medium heat until foaming.
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4
Add the diced onion and minced jalapeño. Sauté for 4-5 minutes until the onion is translucent and soft, but not browned.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, ensuring the garlic doesn't burn.
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6
Add the diced tomatoes and the canned green chiles (including the juices). Cook for another 2-3 minutes until the tomatoes soften slightly.
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7
Pour in the evaporated milk and bring the mixture to a very gentle simmer. Do not let it reach a rolling boil.
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8
Reduce the heat to low. Add the cheese mixture one handful at a time, whisking constantly in a figure-eight motion.
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9
Wait for each handful of cheese to fully melt and incorporate before adding the next. This prevents clumping and graininess.
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10
Stir in the ground cumin, smoked paprika, and salt. Continue to cook on low for 2-3 minutes as the sauce thickens to a velvet-like consistency.
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11
Taste the queso and adjust salt or spice levels. If the dip is too thick, stir in a splash of whole milk or water.
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12
Transfer the hot queso to a warm serving bowl or a small slow cooker set to 'warm'.
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13
Garnish with fresh cilantro, pickled jalapeños, and an extra sprinkle of diced tomatoes for a pop of color.
💡 Chef's Tips
Always grate your own cheese from a block; the cellulose in pre-shredded cheese creates a gritty texture. Use evaporated milk instead of regular milk or cream; its concentrated protein structure creates a more stable emulsion that won't 'break' or become oily. If the queso starts to cool and thicken too much while serving, whisk in a tablespoon of warm milk to loosen it back up. Keep the heat low once the cheese is added; high heat causes the proteins in the cheese to tighten and separate from the fats. For an extra smoky depth, char your jalapeños over a gas flame before mincing them.
🍽️ Serving Suggestions
Serve with thick-cut, salted corn tortilla chips for the classic crunch. Pair with a cold Mexican Lager or a fresh lime Margarita to cut through the richness. Drizzle over loaded nachos or use as a decadent topping for beef fajitas. Serve alongside warm flour tortillas and a side of fresh pico de gallo. Use as a dipping sauce for soft pretzel bites for a unique fusion twist.