Chile con Queso recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Blue Iguana Salt Lake City›Chile Con Queso Recipe

Chile Con Queso Recipe

Inspired by Blue Iguana Salt Lake City
Time40m
Serves4

Poblano peppers, onions, jalapeños in a creamy queso served with corn tortillas or corn chips (Blend of yellow cheese for dipping)

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Peppers

Preheat your oven to 400°F (200°C). Cut the poblano peppers in half, remove the seeds, and place them on a baking sheet. Roast in the oven for about 15-20 minutes until the skins are blistered and charred. Remove from the oven and let cool.

2

Sauté the Onions and Jalapeños

In a skillet, heat the olive oil over medium heat. Dice the onion and jalapeño peppers, then add them to the skillet. Sauté for about 5 minutes until softened.

3

Make the Queso

In a saucepan, combine the cream cheese, cheddar cheese, Monterey Jack cheese, and milk. Stir over low heat until melted and smooth. Add salt and black pepper to taste.

4

Combine Ingredients

Chop the roasted poblano peppers and add them to the cheese mixture along with the sautéed onions and jalapeños. Stir until well combined.

5

Serve

Transfer the Chile con Queso to a serving dish. Serve warm with corn tortillas or corn chips for dipping.