Chile Con Queso Recipe

Roast poblano (if using fresh)

If using a fresh poblano: char it over a gas burner or under a broiler until blackened on all sides, about 6–10 minutes total. Place in a bowl, cover with plastic wrap for 10 minutes, then peel, seed and dice.

In a medium saucepan or heavy skillet over medium heat, melt 2 tbs unsalted butter. Add the diced onion and cook until translucent and beginning to brown at the edges, about 5–6 minutes.

Add the minced garlic, chopped jalapeño, diced roasted poblano and drained canned green chiles. Cook, stirring, for 2–3 minutes until fragrant and softened. If using cooked chorizo or ground beef, add it now and stir to heat through and combine.

Push the chile mixture to one side of the pan (or transfer to a bowl briefly). In the cleared space, add the remaining butter (use the 2 tbs already in the pan — no extra needed) and sprinkle the flour over the fat to form a roux. Cook the roux, stirring constantly, for 1–2 minutes to remove the raw flour taste without letting it brown.

Slowly whisk in 1 cup whole milk and 1 cup half-and-half a little at a time to prevent lumps. Continue whisking until smooth and starting to thicken, about 3–4 minutes.

Stir the cream cheese (4 oz) into the sauce until melted and fully incorporated. Reduce heat to low to prevent the dairy from boiling.

Gradually add the shredded cheddar and monterey jack (8 oz each) a handful at a time, stirring constantly until each addition melts and the sauce is smooth. Keep the sauce over low heat — do not let it boil or the cheese can seize.

Stir the cooked chile-aromatic mixture back into the cheese sauce (if you had separated it). Mix thoroughly to combine.

Add the ground cumin, smoked paprika, kosher salt and black pepper. Stir and taste, adjusting salt and heat as needed. If the queso is too thick, thin with up to 1/4 cup warm milk.

Finish with 1 tbs fresh lime juice and stir in chopped cilantro if using. If adding fresh diced tomato, fold in now.

Keep the queso warm over the lowest heat setting or transfer to a warm serving bowl or small slow cooker on the warm setting. Stir occasionally to maintain smooth texture. If it cools and thickens, gently rewarm and stir in a splash of milk to loosen.

Serve the chile con queso immediately with tortilla chips, soft pretzels, roasted vegetables or spooned over nachos. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop or in short bursts in the microwave, stirring and adding a little milk if needed.