Chile Con Queso Recipe

Prep cheeses

Combine the shredded/chopped white American cheese and Monterey Jack in a bowl. Toss with the cornstarch so the cheese pieces are lightly coated — this helps prevent separation when melting.

In a medium heavy-bottomed saucepan or Dutch oven set over medium heat, warm the milk and half-and-half until it is hot but not boiling (small bubbles will form at the edge), about 4–5 minutes.

Reduce heat to low. Add one-third of the cheese mixture and whisk continuously until melted and smooth. Continue adding cheese in two more additions, whisking until each addition is fully melted and the sauce is smooth. Keep heat low to prevent graininess or oil separation.

While the milk is warming, in a separate skillet heat the unsalted butter over medium heat until foaming. Add the diced onion and cook until softened and translucent, 4–6 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in the diced roasted green chiles and drained diced tomatoes with green chiles. Cook 2–3 minutes to warm through and marry flavors.

Stir in ground cumin, smoked paprika, black pepper, and salt. Taste and adjust seasoning — if you prefer more heat, add chopped pickled jalapeños now.

Transfer the chile and aromatics mixture into the pot with the melted cheese base and whisk to incorporate until homogeneous. Keep the queso on very low heat and stir so it does not stick; the consistency should be thick but pourable. If the queso is too thick, whisk in 1–2 tablespoons of milk at a time until desired consistency is reached.

If adding meat, warm the cooked meat in a small skillet over medium heat until hot through (about 2–3 minutes). If using ground beef, break it up so pieces are bite-sized. For fajita meats, slice thinly against the grain if not already sliced.

Stir the warmed meat into the finished queso, distributing evenly. For a swirled presentation, reserve 1/4 cup of meat to sprinkle on top.

Remove the queso from heat and stir in fresh lime juice. Taste and adjust salt, lime, or heat level.

Transfer to a warmed serving bowl or small chafing dish to keep warm. Garnish with chopped cilantro, reserved meat (if any), and additional chopped pickled jalapeños if desired.

Serve immediately with tortilla chips. If keeping warm for service, maintain low heat and stir occasionally to prevent skinning or separation; if the queso thickens, thin with a splash of milk.