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Chile con Queso

A spicy, cheesy dip

Course Appetizer
Cuisine Mexican
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Servings 6 servings
Calories 564 kcal
Author Michelle

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 Facts
Chile con Queso
Amount Per Serving
Calories 564 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 28g175%
Cholesterol 134mg45%
Sodium 698mg30%
Potassium 347mg10%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 30g60%
Vitamin A 1525IU31%
Vitamin C 12.1mg15%
Calcium 926mg93%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.