Chile con Queso

Name: Chile con Queso
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 24 servings
Cuisine: North America, Mexican
Ingredients: 2 tablespoons butter; 1 medium onion, chopped; 1 to 2 garlic cloves, minced; 1 can (4 ounces) chopped green chiles; 2 tablespoons cornstarch; 1 cup whole milk; 2-1/2 cups shredded cheddar cheese; 2 cups shredded Monterey Jack cheese; Tortilla chips; Optional: Chopped tomato, sliced jalapeno pepper, and minced cilantro

Total Time Prep/Total Time: 20 min.

Yield 24 servings

Test Kitchen Approved

This chile con queso recipe has a seriously cheesy vibe and packs the perfect level of heat. Serve it as an appetizer dip, or drizzle it over chips to make a knockout plate of nachos.

Ingredients

2 tablespoons butter
1 medium onion, chopped
1 to 2 garlic cloves, minced
1 can (4 ounces) chopped green chiles
2 tablespoons cornstarch
1 cup whole milk
2-1/2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
Tortilla chips
Optional: Chopped tomato, sliced jalapeno pepper, and minced cilantro

Directions

In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chiles; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.
Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato, jalapeno and cilantro.

Nutrition Facts

2 tablespoons: 103 calories, 8g fat (5g saturated fat), 24mg cholesterol, 164mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 5g protein.

Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. —Patricia Leinheiser, Albuquerque, New Mexico

Recipe Creator