How To Make Chile Con Queso
Enjoy your favorite chips and game-day snacks with this slightly spicy and creamy chile con queso. Its made with two kinds of cheese and jalapeno pepper.
Serves:
Ingredients
- 3tbspunsalted butter
- 1small yellow onion,(about ¾ cup), diced
- 1large jalapeno pepper,finely diced
- 4garlic cloves,minced or pressed through a garlic press
- 3tbspall purpose flour
- 2cupshalf and half
- 4ozsharp cheddar cheese,(about 1 cup), grated
- 4ozpepper jack cheese,(about 1 cup), grated
- ¼tspcumin
- ¼tspsalt,heaping
- 2tbsptomatoes,finely diced, use only the flesh, no seeds or juice
- ¼tspred pepper flakes,crushed, optional, for more heat
- fresh cilantro,chopped, optional, for garnish
Instructions
-
Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook for about 5 minutes, stirring frequently, until the onions are soft and translucent.
-
Add the garlic and cook 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
-
Add half and half to the pot and whisk until the flour dissolves. Bring to a simmer and cook for a few minutes until thickened.
-
Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt, until all of the cheese is incorporated. Add the cumin, salt, and tomatoes.
-
Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes.
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Transfer to a bowl and serve hot with tortilla chips.
Recipe Notes
- If the dip seems too thick, you can thin it out with a bit more half and half or some milk.
- If the dip cools while you’re serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.
Nutrition
- Calories: 981.14kcal
- Fat: 81.77g
- Saturated Fat: 50.11g
- Trans Fat: 1.37g
- Monounsaturated Fat: 22.33g
- Polyunsaturated Fat: 3.10g
- Carbohydrates: 27.03g
- Fiber: 1.57g
- Sugar: 13.13g
- Protein: 37.15g
- Cholesterol: 243.63mg
- Sodium: 1051.87mg
- Calcium: 1093.20mg
- Potassium: 570.12mg
- Iron: 1.70mg
- Vitamin A: 667.01µg
- Vitamin C: 19.55mg
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