Chile con Queso

Chile con Queso

Servings 6 servings
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Course:Appetizer
Cuisine:Mexican
Author: Michelle

A spicy, cheesy dip

Ingredients:

  • 2
    tablespoons
    unsalted butter
  • ½
    cup
    chopped yellow onion
  • 2
    serrano chiles
    (seeds and stems removed, diced)
  • 1
    jalapeño pepper
    (seeds and stems removed, diced)
  • 2
    cloves
    garlic
    (minced)
  • 2
    tablespoons
    all-purpose flour
  • 1
    cup
    whole milk
  • ½
    cup
    chopped cilantro
  • 15
    ounce
    canned diced tomatoes, drained (about 1 cup)
  • 12
    ounces
    cheddar cheese
    (grated (about 3 cups))
  • 12
    ounces
    Monterey Jack cheese
    (grated (about 3 cups))
  • ½
    cup
    sour cream

Directions:

  1. Melt the butter in a medium saucepan over medium-low heat. Add the onion, serrano chiles, and jalapeño, and cook for about 5 minutes, or until the onions are translucent. Add the garlic and cook for another 30 seconds.
  2. Whisk the flour into the pan and cook for about 30 seconds. Slowly pour the milk into the pan while whisking, and continue to cook, whisking constantly, until the sauce has thickens, about 3 minutes. Stir in the cilantro and tomatoes.
  3. Reduce the heat to low, and add the grated cheeses a ¼ cup at a time, stirring after each addition, until it is completely melted. Repeat until all of the cheese has been added. Stir in the sour cream until completely combined. Serve immediately with tortilla chips. Leftovers (if you have any!) can be refrigerated for up to 5 days, and then reheated when you're ready to serve.

Nutrition:

Calories: 564kcal
Fat: 45g
Saturated fat: 28g
Cholesterol: 134mg
Sodium: 698mg
Potassium: 347mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 5g
Protein: 30g
Vitamin A: 30.5%
Vitamin C: 14.7%
Calcium: 92.6%
Iron: 9.1%

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