Chile Con Queso (small | Large) Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Chile Con Queso (Small | Large) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cups white American cheese, shredded or chopped; 1 cups monterey jack cheese, shredded; 1 cups whole milk; 2 oz cream cheese; 3 oz diced canned green chiles (mild or hot), drained; 0.5 each jalapeño, seeded and finely diced; 0.25 cups small white onion, finely diced; 0.25 cups tomato, seeded and finely diced (optional); 1 tsp garlic, minced; 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 1 tsp hot sauce (e.g., Tabasco) or cayenne; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro, chopped; 0.5 tsp lime juice; 0.25 cups ground chorizo or spicy ground beef, cooked and drained; 0.25 cups pico de gallo or extra diced tomatoes

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time25m

Serves4

Make Chile Con Queso (small | Large) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cheese Base

1 cups white American cheese, shredded or chopped

1 cups Monterey Jack cheese, shredded

1 cups whole milk

2 oz Cream cheese

Chile & Vegetables

3 oz diced canned green chiles (mild or hot), drained

1/2 each jalapeño, seeded and finely diced

1/4 cups small white onion, finely diced

1/4 cups tomato, seeded and finely diced (optional)

Seasoning & Aromatics

1 tsp Garlic, minced

1/4 tsp Ground cumin

1/4 tsp Smoked paprika

1 tsp hot sauce (e.g., Tabasco) or cayenne

1/2 tsp kosher salt

1/4 tsp black pepper

Finishing & Garnish

1 tbsp Fresh cilantro, chopped

1/2 tsp ReaLime juice

Optional Add-ins (for Large/Heartier)

1/4 cups ground chorizo or spicy ground beef, cooked and drained

1/4 cups pico de gallo or extra diced tomatoes

Method

Prep

Shred or chop the cheeses so they melt evenly. Dice jalapeño, onion and tomato (if using). Drain canned green chiles well. Measure seasonings.

Cook Base & Aromatics

Warm aromatics

Place a medium saucepan or a heavy-bottomed skillet over medium-low heat. Add the minced garlic and diced onion and sauté for 2–3 minutes until softened and fragrant but not browned.

If using chorizo or ground meat, add it now and cook until browned and cooked through, breaking up with a spoon; drain excess fat and return pan to medium-low heat.

Build the Queso

Add liquids and cheeses

Reduce heat to low. Pour in the whole milk and stir to warm (do not boil). Add the cream cheese and stir until melted and incorporated, about 2 minutes.

Gradually add the shredded white American and monterey jack cheeses in small handfuls, stirring constantly and allowing each addition to melt before adding more. This helps prevent grainy texture. Keep the heat low to avoid separation.

Once cheese is smooth and creamy, stir in the drained green chiles, diced jalapeño, diced tomato (if using) and cooked chorizo (if using). Heat through for 1–2 minutes.

Season & Finish

Stir in ground cumin, smoked paprika, hot sauce (or cayenne), kosher salt and black pepper. Taste and adjust salt and heat as needed.

Remove from heat and stir in lime juice and chopped cilantro for brightness.

Serve & Store

Transfer queso to a warm serving bowl. Keep warm over a low burner or in a small slow cooker set to low if serving for an extended period. Serve with tortilla chips, warm flour tortillas or as desired.

To store: cool to room temperature, transfer to an airtight container and refrigerate up to 3 days. Reheat gently on the stovetop over low heat, stirring in a splash of milk to restore creaminess.