Chile con Queso

  • Serves

    makes 5 cups

  • Cook

    20 minutes


This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top.

What You Will Need


  • 2 tbsp. unsalted butter
  • 2 serrano chiles, stemmed and seeded, then diced
  • 1 jalapeño, stemmed and seeded, then diced
  • 12 medium yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 2 tbsp. flour
  • 1 cup milk
  • 1 cup canned diced tomatoes, with juice
  • 12 cup chopped fresh cilantro
  • 3 cups grated cheddar cheese (about 12 oz.)
  • 3 cups Monterey Jack cheese (about 12 ounces)
  • 12 cup sour cream
  • Kosher salt
  • Tortilla chips, for serving


Step 1

Melt butter in a medium saucepan over medium heat; add chiles and onion and cook 5 minutes. Add garlic and cook 1 minute longer; whisk in flour and cook for 30 seconds. While whisking, pour in milk and continue to cook until sauce is thick, about 3 minutes. Stir in tomatoes and cilantro and reduce heat to medium-low. Slowly add in cheeses, 1⁄2 cup at a time, until it has completely melted. Stir in sour cream and salt and serve with tortilla chips.
Chile con Queso

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