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Restaurants›Ixtapa Mexican Grill & Cantina›Chile Con Queso Recipe

Chile Con Queso Recipe

Name: Ixtapa Mexican Grill & Cantinas Chile Con Queso Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 cups whole milk; 1 cups half-and-half; 8 oz white American cheese (finely shredded) or Velveeta, diced; 4 oz monterey jack cheese, finely shredded; 2 tbs unsalted butter; 0.5 cups yellow onion, finely diced; 2 tsp garlic cloves, minced; 1 each jalapeño, seeded and finely diced (leave seeds for more heat); 0.5 cups roasted green chiles, diced (e.g., Hatch or mild canned, drained); 0.25 cups diced roma tomato (optional, seeds removed); 1 tbs all-purpose flour; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp salt; 0.25 tsp freshly ground black pepper; 1 tsp hot sauce (optional, such as Cholula or your favorite); 2 tbs fresh cilantro, chopped; 1 tbs lime juice, freshly squeezed; 1 tbs diced pickled jalapeños (optional); 8 cups tortilla chips, for serving

Inspired by Ixtapa Mexican Grill & Cantina

Time30m

Serves6

Rich, spicy and creamy Mexican cheese dip. A must-have for cheese lovers.

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Ingredients

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Base & Cheese

1 cups whole milk

1 cups half-and-half

8 oz white American cheese (finely shredded) or Velveeta, diced

4 oz monterey jack cheese, finely shredded

Aromatics & Veggies

2 tbs Unsalted butter

1/2 cups yellow onion, finely diced

2 tsp Garlic cloves, minced

1 each jalapeño, seeded and finely diced (leave seeds for more heat)

1/2 cups roasted green chiles, diced (e.g., Hatch or mild canned, drained)

1/4 cups diced roma tomato (optional, seeds removed)

Seasoning & Thickening

1 tbs 00 bread flour

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tsp hot sauce (optional, such as Cholula or your favorite)

Finish & Garnish

2 tbs Fresh cilantro, chopped

1 tbs lime juice, freshly squeezed

1 tbs diced pickled jalapeños (optional)

8 cups tortilla chips, for serving

Method

Base & Cheese

Warm dairy

In a medium saucepan over low heat, combine 1 cup whole milk and 1 cup half-and-half. Warm gently until steaming but not boiling (about 3–4 minutes), stirring occasionally.

Add cheeses

Reduce heat to the lowest setting. Add the 8 oz white American cheese (or Velveeta) in small pieces, stirring constantly until melted and smooth. Stir in the 4 oz shredded Monterey Jack until fully incorporated and silky. Keep warm on the lowest heat, stirring occasionally so the cheese does not stick or separate.

Aromatics & Veggies

Sauté aromatics

While the dairy heats, heat 2 tablespoons unsalted butter in a small skillet over medium heat. Add 1/2 cup finely diced yellow onion and sauté until translucent, about 3–4 minutes. Add 2 teaspoons minced garlic and the diced jalapeño and sauté 30–45 seconds until fragrant.

Add chiles and tomato

Stir in 1/2 cup diced roasted green chiles and 1/4 cup diced roma tomato (if using). Cook 1–2 minutes more to warm and marry flavors. Remove from heat.

Seasoning & Thickening

Make roux

If the cheese mixture seems thin or to give the dip body, sprinkle 1 tablespoon all-purpose flour into the skillet with the aromatics while still warm and stir for 30–45 seconds to cook the raw flour taste. (Alternatively, whisk the flour into a small splash of the warmed milk to a smooth slurry and add to the cheese later.)

Combine and season

Gradually add the sautéed aromatics (with the roux or flour slurry) into the melted cheese while stirring to fully combine. If the dip becomes too thick, stir in up to 1/4 cup additional warm milk a tablespoon at a time to reach desired consistency. Stir in 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon hot sauce (if using). Taste and adjust seasoning and heat.

Simmer gently

Keep the mixture on the lowest heat and simmer very gently, stirring frequently, for 3–5 minutes to thicken slightly and let flavors meld. Do not boil — high heat can cause the cheese to separate.

Finish & Garnish

Finish

Remove the pot from heat. Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro. Fold in 1 tablespoon diced pickled jalapeños if using for extra tang and heat.

Serve

Transfer the chile con queso to a warmed serving bowl or small slow cooker set to low to keep warm. Garnish with a little extra chopped cilantro and a few roasted chile pieces. Serve immediately with about 8 cups of tortilla chips for dipping.

Storage & reheating

To store, cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat, stirring and adding a splash of milk to restore creamy consistency, or reheat in a slow cooker on low.