Ditch the nacho cheese dip for this spicy and creamy Chile Con Queso!
Everyone who knows me knows that I love tacos. They’re the only food so good that they give relevance to the most boring day of the week—that’s Tuesday for those who aren’t paying attention. Tacos are delicious, but that doesn’t mean other Mexican-inspired dishes, especially appetizers, deserve less attention.
I’m often indecisive about what to pick for my entrée when I go to Mexican restaurants. However, I’m always certain about what app to order—chile con queso, that spicy, creamy, cheesy goodness served with a side of warm chips.
I savor every scoop of this decadent dip, even scraping the bowl to get the last drop. I spent years buying jars of “queso dip” from the grocery store and warming them up. Well, it turns out it’s pretty easy to make restaurant-quality chile con queso at home!
When you taste a perfect chile con queso, you know it: a harmonious blend of chiles, tomatoes, and onions that impart a spiciness and a slight acidity. The smooth, creamy cheese rounds out these flavors to make an unbeatable dip.
Is Chile Con Queso Healthy?
When I started living life with my health in mind, I worried that a dairy-heavy recipe like chile con queso would be off-limits. But everything in moderation, right? Besides, the chiles and tomatoes in the dish are a great source of vitamin C. While the dish is indulgent, it can absolutely fit into a balanced diet. This dish is also vegetarian and can be made vegan by replacing your dairy products with plant-based alternatives.
Why Use Both Serrano Chiles And Jalapeños?
Many may question why two chile variations are used in the recipe when you could get heat from just one. Serrano chiles and jalapeños are both chiles, but have several differences. A serrano is smaller than a jalapeño, but despite the size difference, the serrano is a spicier pepper. While both are known for their heat index, jalapeños have a slight sweetness. You use both chiles to give variations in your peppers and add layers to the taste of your chile con queso.
How Do I Store Leftovers?
To store your chile con queso, allow it to cool to room temperature and transfer it to an airtight container. Store in the refrigerator for up to 5 days. When you’re ready to enjoy your queso, reheat it on the stovetop at low heat, stirring frequently.
Serving Suggestions
Chile con queso is a perfect appetizer or snack. Simply serve it with some warm Tortilla Strips. You can also use queso as a topping for nachos or a Quick And Healthy Taco Salad.
While we’re at it, why not make some cocktails? I highly recommend pairing your chile con queso with a Spicy Margarita with chili-lime seasoning around the rim. Or, if you’d prefer an alcohol-free option, Cucumber Agua Fresca is a refreshing choice!
Ingredients
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion diced
- 2 serrano chiles seeded and diced
- 1 jalapeño seeded and diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 8 ounces sharp cheddar cheese freshly shredded
- 8 ounces Monterey Jack cheese freshly shredded
- 1/2 cup fresh cilantro chopped
- 1 medium tomato diced
- 1/4 cup sour cream
- 1/4 teaspoon ground cumin
- Salt to taste
Instructions
- Melt butter in a medium saucepan over medium heat. Cook onions and chiles until onions are translucent, about 5 minutes. Add garlic and cook for another minute.
- Stir in flour and cook for 30 seconds. Gradually add milk, whisking constantly until the mixture thickens, about 5 minutes.
- Reduce heat to low. Add cheeses gradually, stirring until melted. Stir in cilantro, tomatoes, sour cream, and cumin. Season with salt to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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