Roasting the chiles yourself will yield the best flavor. Char them over an open flame or under the broiler until the skins are blackened, then place them in a sealed bag or container to steam. The skins will slip off easily once cooled. Feel free to adjust the ratio of cheeses to your liking. A little bit of sharp cheddar can also add a nice depth of flavor. For a spicier kick, leave some of the chile seeds in or add a pinch of cayenne pepper. If the mixture becomes too thick, add a tablespoon of milk at a time until it reaches your desired consistency. This Chile con Queso is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of milk if needed.
Authentic Chile con Queso
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING8 People
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VIEWS123
Transport yourself to a sun-drenched Mexican cocina with this authentic Chile con Queso. A symphony of roasted green chiles and melting cheeses, this is a soulful dish perfect for scooping with crispy tostadas or nestling in warm corn tortillas. Forget the processed cheese dips – this is a true, rustic experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol11 mg
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Fiber2 g
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Protein5 g
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Saturated Fat3 g
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Sodium76 mg
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Sugar6 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium skillet, heat the vegetable oil over medium heat. (2 minutes)
02
StepAdd the diced onion and tomato. Cook, stirring occasionally, until the onion is softened and translucent. (5 minutes)
03
StepStir in the chopped roasted green chiles and cook for another 2 minutes, allowing their flavors to meld.
04
StepReduce the heat to low. Add the shredded queso asadero and Monterey Jack cheese. Pour in the milk.
05
StepSimmer gently, stirring frequently, until the cheeses are completely melted and the mixture is smooth and creamy. Be patient and avoid overheating, which can cause the cheese to separate. (5-7 minutes)
06
StepSeason with salt to taste. Serve immediately with warm tostadas or tortillas.
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RECIPE REVIEWS
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Jermain Trantow
Jun 29, 2025I added a pinch of cumin and it was fantastic!
Angie Abshire
Mar 28, 2025Be careful not to burn the cheese, keep stirring!
Retta Grant
Jan 6, 2025Next time I'll double the recipe, it's that good!
Webster Kuhic
Oct 20, 2024So much better than the restaurant versions. I love how customizable it is.
Kristopher Larson
Jul 29, 2024My family devoured this in minutes! Will definitely make it again.
Willard Thompson
Jun 1, 2024This is the real deal! Tastes just like my abuela used to make.
Aletha Conn
Apr 22, 2024I used poblano peppers instead of green chiles and it was still amazing.
Sammie Price
Mar 22, 2024Easy to follow recipe and absolutely delicious.