Chile con Queso

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

Chile con Queso
Two cheeses are brought together by a creamy béchamel, cut through with bright spiciness from both jalapeños and serranos and the tang of sour cream.
Yield: makes 5 cups
Time: 20 minutes

Ingredients

  • 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

Instructions

  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, 12 cup at a time, until it has completely melted. Stir in sour cream and salt and serve with tortilla chips.
Chile con Queso
Chile con Queso
Chile con QuesoMatt Taylor-Gross