Chile Con Queso Recipe

Make a roux and warm dairy

In a medium saucepan set over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk constantly for 1 to 1½ minutes until the mixture is fragrant and lightly golden (this cooks the raw flour taste). Slowly whisk in the whole milk and half-and-half, bringing the mixture to a gentle simmer while whisking to eliminate lumps. Reduce heat to low once it begins to thicken.

Incorporate cheeses

With the sauce on low and barely simmering, add the cream cheese in small pieces, whisking until fully melted and smooth. Gradually add the shredded sharp cheddar and monterey jack, a handful at a time, stirring constantly until each addition melts before adding more. Maintain low heat to prevent the cheese from seizing. The finished base should be smooth and pourable.

Sauté aromatics and chiles

While the base sauce is warming, heat a small skillet over medium heat and add 1 teaspoon neutral oil (not included above). Add the diced yellow onion and cook for 3–4 minutes until translucent. Add the minced garlic, diced jalapeño, and diced roasted poblano; cook 1–2 minutes until fragrant. Stir in the canned diced green chiles and cook another 30 seconds to heat through.

Combine with cheese sauce

Transfer the sautéed chile and aromatic mixture into the cheese sauce on low heat. Stir thoroughly to combine so the sauce becomes evenly studded with chiles and peppers.

Season and adjust

Stir in the ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust seasoning as needed. If the queso is too thick, thin with up to 2 tablespoons warm milk, stirring after each addition until you reach a smooth, dippable consistency.

Brighten and garnish

Remove the pot from heat and stir in the lime juice and chopped cilantro. Keep warm until serving. Transfer to a small heated serving crock or bowl. If adding proteins, fold in cooked ground beef (for small/large menu option add-on) or top with sliced fajita meat just before serving; ensure ground beef is cooked and seasoned separately.

For ground beef add-in: brown 6–8 oz ground beef per large queso (3–4 oz per small), drain excess fat, season with 1/2 tsp chili powder and 1/4 tsp salt, and stir into the finished queso. For fajita meat add-in: warm pre-sliced, cooked fajita meat in a skillet until hot and serve on top of the queso or folded in. These add-ins are optional and should be prepared and seasoned separately.