Chile Con Queso Recipe

Prep cheese

Shred the white cheddar and toss it with the cornstarch in a bowl until evenly coated. This prevents the cheese from becoming grainy when melted.

In a medium saucepan set over medium-low heat, warm the milk and half-and-half with the butter until the butter melts and small steam bubbles form around the edges (do not boil).

Whisk about 1/4 cup of the warm milk mixture into the cornstarch-coated cheese to make a smooth slurry, then slowly add that slurry back into the saucepan while stirring continuously to create a smooth base.

In a separate skillet, heat 1 tablespoon neutral oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant (do not let brown). Stir in the diced green chiles, pickled jalapeño if using, ground cumin and smoked paprika; cook 1–2 minutes to bloom the spices and warm the chiles.

Transfer the aromatic chile mixture into the saucepan with the warm cheese base. Stir thoroughly to combine, and continue cooking over low heat, stirring frequently, until the cheese is fully melted and smooth, about 3–5 minutes. If the queso is too thick, thin it with 1–2 tablespoons additional milk at a time until desired consistency is reached.

Season the queso with kosher salt and freshly ground black pepper, taste and adjust seasoning as needed.

Remove the queso from heat and stir in the fresh lime juice and most of the chopped cilantro, reserving a little cilantro for garnish.

Transfer the chile con queso to a serving bowl or a small fondue pot or slow cooker set to warm. Sprinkle remaining cilantro over the top.

Serve immediately with tortilla chips for dipping. If holding for later, keep warm over very low heat and stir occasionally; if it thickens, loosen with a splash of milk.