Chile Con Queso Blanco Recipe

Prepare the Vegetables

Dice the fresh jalapeños, tomatoes, and avocado. Finely chop the onion and mince the garlic. Set aside.

Grate the Cheese

Grate the white cheese (Queso Blanco) if it's not pre-grated to ensure it melts evenly.

Sauté the Vegetables

In a medium saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

Add Spices

Stir in the diced jalapeños, ground cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes, allowing the spices to toast slightly.

Add Cheese and Milk

Lower the heat and add the grated white cheese and milk to the saucepan. Stir continuously until the cheese has melted and the mixture is smooth, about 5-7 minutes.

Incorporate Tomatoes

Gently fold in the diced tomatoes and cook for another 2-3 minutes until everything is heated through.

Garnish and Serve

Remove the pan from heat. Serve the Chile Con Queso Blanco warm, garnished with chopped cilantro, a dollop of sour cream, and diced avocado if desired.