Creamy, smooth, and nice – with the perfect amount of spice.
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I have spoken for years about my love of tacos; they are the only food so good that they gave relevance to the most boring day of the week. Tacos are delicious and the easiest Mexican dish to make at home. But that does not mean other dishes deserve less attention. I say that as I think about my visits to Mexican restaurants throughout my life – even if I didn’t know what I was going to order for my meal, I knew what had to be the appetizer, chile con queso, that spicy, creamy, cheesy goodness served with a side of warm chips. I love chile con queso, I savor every scoop, I even scrape the bowl to get the last drop. I spent years buying jars of “queso dip” from the grocery store and warming them up, then I found this recipe for chile con queso and realized I could make restaurant-quality queso at home, soon you will too.
Some say that the origin of chile con queso dates all the way back to the 1500s when Spanish explorers first brought cows and goats to the area now known as El Paso, Texas and thus introduced dairy into the diet of the indigenous people whose diet consisted of corn, squash, and chiles. When dairy and chiles were first combined isn’t known but there are references to chile con queso throughout the 1800s. When you taste a perfect chile con queso you know it, a perfect blend of chiles, tomatoes, and onions, giving a spiciness and a little acidity. All these flavors get rounded out by the smooth and creamy cheese to make an unbeatable dip.
Is Chile Con Queso Healthy?
When I started living my life with my health in mind, I was worried that a dairy-heavy dish like chile con queso would be in my past. As much as I love it, I was unsure if it would be considered in my new healthier diet. To that I say, everything in moderation, healthy is subjective anyway. The chiles in the dish are a great source of vitamin C, which helps support immune systems, capsaicin which aids in preventing cell damage and inflammation, potassium which aids in heart health, as well as a good dose of fiber and antioxidants too. 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?
A lot of people may question why two chile variations are used in the recipe when you could get heat from just using one. Serrano chiles and jalapeños are both chiles but have several differences. A serrano is smaller in size than a jalapeño, but despite the size difference, the serrano is a spicier pepper. While both are known for their heat index, jalapeños also have a slight sweetness. The reason you use both chiles is to give variations in your peppers and add layers to the taste of your chile con queso.
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
Sauté
Cook onions, chiles, and garlic.
Thicken
Whisk in flour and milk to create a roux.
Melt
Gradually add cheeses and remaining ingredients.
Devour!
FAQs & Tips
To store your chile con queso allow it to cool to room temperature and transfer into an airtight sealed container stored in the refrigerator for up to 5 days. When you are ready to enjoy your chile con queso reheat on the stovetop at low heat, stirring frequently.
You can add chorizo or seasoned ground beef to your chile con queso by cooking your meat separately, draining any excess oils, and then stirring the meat into your queso until it is well blended. This will not only give you additional protein but will add an additional flavor element and give you a heartier dip. Adding ground meat to your chile con queso also makes an excellent topping for nachos.
The easiest way to seed your chiles is to slice them in half lengthwise and use a small spoon to scrape along the inner skin of the chile to remove the seeds. Remember when working with chile peppers to wash your hands before putting them near your eyes or nose, the oils from the chiles can cause irritation and discomfort.
Serving Suggestions
Chile con queso is a perfect appetizer or snack, simply serve it with these warm Keto Tortilla Chips. You can also use your chile con queso as a topping for nachos or a taco salad, like this one.
For a drink on the side, I also highly recommend enjoying your chile con queso with a Spicy Margarita with a chili lime seasoning around the rim.
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:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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