Chile Con Queso Recipe

Roast the poblano and Anaheim/Hatch chiles directly over a gas flame, under a hot broiler, or on a grill until the skins are blistered and blackened on all sides (about 8–12 minutes), turning frequently.

Place roasted chiles in a bowl and cover tightly with plastic wrap or place in a sealed zip-top bag for 10–15 minutes to steam (this loosens the skins).

Peel the charred skin off the chiles, then slice open, remove seeds and membranes (wear gloves if spicy), and finely chop. Measure about 2 cups for the recipe.

Finely dice the yellow onion, mince the garlic, and, if using, seed and finely chop the jalapeño.

In a medium heavy-bottomed saucepan over medium heat, melt 2 tablespoons butter until foamy.

Add the diced onion and sauté 4–5 minutes until softened and translucent but not browned.

Add the minced garlic and chopped jalapeño; cook 30–45 seconds until fragrant.

Sprinkle 1 tablespoon flour over the onion mixture and stir to coat. Cook 1–2 minutes, stirring, to remove the raw flour taste (this forms a light roux).

Slowly whisk in 1/2 cup chicken broth, scraping any browned bits from the bottom of the pan. Cook 1–2 minutes until slightly thickened.

Stir in the chopped roasted chiles and cook 1–2 minutes to combine and warm them through.

Reduce heat to low. Pour in 1 cup whole milk and 1/2 cup heavy cream and warm gently — do not boil (too-high heat will cause the cheese to seize).

Add the shredded Monterey Jack and white American cheese in small handfuls, stirring constantly and allowing each addition to melt before adding more. Continue until all the cheese is incorporated and the mixture is smooth and glossy. If the queso seems too thick, stir in up to 2–4 tablespoons additional milk or broth, 1 tablespoon at a time, until desired consistency is reached.

Stir in 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed.

Remove from heat and stir in 1 tablespoon fresh lime juice for brightness.

Transfer the queso to a warmed serving bowl or small slow cooker on low to keep warm. Garnish with chopped cilantro.

Serve immediately with warm tortilla chips, soft pretzels, or as a topping for tacos and nachos.