Chili Con Queso Recipe

Prepare roux

In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to remove the raw flour taste without letting it brown.

Add dairy

Slowly whisk in the whole milk and half-and-half until smooth. Increase heat to medium-low and bring to a gentle simmer, whisking frequently so the mixture slightly thickens, about 2–3 minutes.

Melt cheeses

Reduce heat to low. Gradually add the shredded Monterey Jack and white American cheese in small handfuls, stirring and allowing each addition to melt before adding more. Continue until all cheese is incorporated and the sauce is smooth, about 4–5 minutes. If the cheese seems too thick, stir in up to 2 tablespoons additional milk to reach desired consistency.

Season

Stir in salt, black pepper, and ground cumin. Taste and adjust seasoning as needed. Keep sauce on very low heat and stir occasionally to prevent sticking.

Prepare roasted poblano

If not already roasted, char the poblano over an open flame or under a broiler until blackened all over. Place in a bowl, cover with plastic wrap and let steam 10 minutes. Peel off skin, remove seeds and stem, then finely dice the flesh.

Mix pico-style topping

Combine the diced roasted poblano, pickled jalapeños, diced Roma tomatoes, finely diced white onion, chopped cilantro, lime juice, and kosher salt in a small bowl. Taste and adjust lime and salt. Let sit while finishing the queso to allow flavors to meld.

Fold into queso or serve on top

You can either fold half of the pico-style mix into the warm queso for distributed texture and flavor and reserve half for garnish, or spoon the entire mix on top when serving for a fresher contrast. If folding into the queso, fold gently just before serving to preserve some fresh tomato texture.

Cook chorizo (optional)

If adding chorizo, heat a medium skillet over medium heat. Crumble the chorizo into the skillet and cook, stirring occasionally, until fully cooked and slightly crisp, about 6–8 minutes. Transfer cooked chorizo to a paper-towel-lined plate to drain. Stir half of the cooked chorizo into the queso for meaty flavor and reserve the remainder for topping.

Assemble and garnish

Transfer the warm queso to a shallow serving bowl. Spoon reserved pico-style mix and reserved chorizo (if using) over the top. Sprinkle with fresh cilantro leaves and place lime wedges on the side.

Serve with chips

Serve immediately with corn tortilla chips for dipping. Keep the queso warm on a double boiler or small slow cooker set to low if serving for an extended period; stir occasionally to maintain a smooth texture.