📝 About This Recipe
Born in the heart of the Borderlands, this Chili Con Queso is the gold standard of communal dining—a luscious, molten blend of high-quality cheeses and fire-roasted aromatics. This recipe moves beyond the processed blocks of the past, utilizing a silky mornay-style base infused with the smoky heat of poblano peppers and spicy chorizo. It is a vibrant, soul-warming dip that captures the festive spirit of a true Texas cantina.
🥗 Ingredients
The Flavor Base
- 1/2 pound Mexican Chorizo (removed from casings)
- 1 small White Onion (finely diced)
- 1 Poblano Pepper (seeded and finely diced)
- 1 Jalapeño (seeded and minced for less heat, or with seeds for more)
- 3 cloves Garlic (minced)
The Silky Sauce
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
- 1.5 cups Whole Milk (warmed slightly)
- 1/2 cup Heavy Cream
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Smoked Paprika
The Cheeses & Mix-ins
- 8 ounces Sharp White Cheddar (freshly grated, not pre-shredded)
- 8 ounces Monterey Jack Cheese (freshly grated)
- 10 ounces Diced Tomatoes with Green Chilies (1 can, well-drained)
- 1 tablespoon Pickled Jalapeño Juice (the secret ingredient for tang)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 Roma Tomato (seeded and finely diced)
- 2 tablespoons Cotija Cheese (crumbled)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan or Dutch oven over medium heat, add the Mexican chorizo. Cook, breaking it up with a wooden spoon, until browned and crispy, about 5-7 minutes.
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2
Use a slotted spoon to remove the cooked chorizo from the pan and set it aside on a paper-towel-lined plate, leaving about 1 tablespoon of the rendered fat in the pan.
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3
Add the diced onion, poblano pepper, and jalapeño to the pan. Sauté in the chorizo fat for 4-5 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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5
Push the vegetables to the side of the pan and add the 2 tablespoons of butter. Once melted, sprinkle the flour over the butter and whisk constantly for 2 minutes to create a light roux.
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6
Slowly pour in the warm milk and heavy cream a little at a time, whisking vigorously to ensure no lumps form. Continue to cook for 3-5 minutes until the mixture thickens enough to coat the back of a spoon.
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7
Reduce the heat to low. Stir in the ground cumin, smoked paprika, and the tablespoon of pickled jalapeño juice.
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8
Add the freshly grated Sharp Cheddar and Monterey Jack one handful at a time. Stir gently in a figure-eight motion after each addition until completely melted before adding more. Do not let the sauce boil.
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9
Fold in the drained canned tomatoes with green chilies and half of the cooked chorizo.
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10
Taste the queso and adjust seasoning with salt if necessary (the cheese and chorizo are often salty enough).
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11
Transfer the queso to a warm serving bowl or a small slow cooker set to 'warm' to maintain its silky consistency.
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12
Garnish the top with the remaining crispy chorizo, diced fresh tomatoes, crumbled Cotija, and a shower of fresh cilantro.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which will make your dip grainy. If the queso becomes too thick, whisk in an extra splash of warm milk to loosen it up. Keep the heat on low once you start adding cheese; high heat can cause the proteins in the cheese to seize and separate from the fats. For a vegetarian version, swap the chorizo for soyrizo or sautéed mushrooms with smoked paprika. If you prefer a perfectly smooth texture, pulse the sautéed vegetables in a blender with a bit of the milk before adding them back to the sauce.
🍽️ Serving Suggestions
Serve with thick-cut, salted corn tortilla chips that can stand up to the heavy dip. Pair with a crisp, cold Mexican Lager or a classic lime Margarita to cut through the richness. Offer fresh vegetable crudités like jicama sticks, radishes, and bell pepper strips for a lighter dipping option. Drizzle a spoonful over a plate of hot fries or a loaded baked potato for an indulgent side dish. Serve alongside warm flour tortillas for 'soft tacos' filled with queso and extra salsa.