Here’s a creamy, cheesy, and slightly spicy Chile con Queso recipe — perfect as a dip for chips, nachos, or drizzling over tacos.
🧀 Chile con Queso
⭐ Ingredients (Serves 4–6)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk (or half-and-half for creamier dip)
- 8 oz shredded cheese (cheddar, Monterey Jack, or a mix)
- 1–2 tbsp diced green chiles (canned or roasted)
- ½ tsp chili powder (optional)
- ¼ tsp cumin (optional)
- Salt and pepper, to taste
- Optional garnish: diced tomatoes, jalapeños, or cilantro
👩🍳 Instructions
1. Make a roux
- In a medium saucepan over medium heat, melt butter.
- Whisk in flour and cook 1–2 minutes until lightly golden.
2. Add milk
- Slowly whisk in milk, stirring constantly until smooth and slightly thickened (~3–5 minutes).
3. Melt the cheese
- Reduce heat to low and add shredded cheese a handful at a time, stirring until fully melted.
- Stir in green chiles, chili powder, cumin, and season with salt and pepper.
4. Serve
- Pour into a warm serving bowl.
- Garnish with diced tomatoes, jalapeños, or cilantro if desired.
- Serve immediately with tortilla chips, pretzels, or as a topping for tacos and nachos.
⭐ Tips & Variations
- Spicy version: Add diced jalapeños, hot sauce, or cayenne pepper.
- Creamier texture: Use half-and-half or add 1 oz cream cheese.
- Smooth version: Use processed cheese like Velveeta for a silky dip.
- Make-ahead: Keep warm in a slow cooker on low and stir occasionally.
I can also give you a slow-cooker chile con queso version or a Tex-Mex style with ground beef and tomatoes if you want a heartier dip.
