Chili Con Queso Recipe

Beat eggs

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 30–45 seconds).

Preheat pan

Heat a nonstick skillet over medium-low to medium heat. Add 1 teaspoon olive oil or use cooking spray and swirl to coat evenly. Allow the pan to heat for about 1 minute; it should be hot but not smoking.

Cook omelette

Add 1 tablespoon unsalted butter to the pan and let it melt, tilting the pan to coat. Pour the beaten eggs in and let them set undisturbed for 20–30 seconds. Using a heatproof spatula, gently push cooked egg from the edges toward the center, tilting the pan to let uncooked egg flow out. Repeat until the eggs are mostly set but still slightly glossy on top (about 1–2 minutes total).

Add filling and fold

Sprinkle 1/2 cup shredded cheddar and 1/4 cup shredded Monterey Jack evenly over one half of the omelette. Let the cheese warm for 15–20 seconds, then carefully fold the other half over the cheese to form a half-moon. Slide the omelette to a warm plate and keep warm while you finish the queso sauce.

Make roux

In a small saucepan over medium heat, melt 1 tablespoon unsalted butter. Sprinkle in 1 tablespoon all-purpose flour and whisk constantly for 1 minute to cook the raw flour flavor but do not let it brown.

Add milk

Slowly whisk in 1 cup whole milk and 1/4 cup half-and-half, a little at a time to avoid lumps. Continue whisking until smooth and beginning to thicken, about 2–3 minutes.

Melt cheeses and flavor

Reduce heat to low. Stir in 1 cup shredded cheddar, 1/2 cup shredded Monterey Jack, and 2 tablespoons softened cream cheese. Stir constantly until all cheeses melt into a smooth sauce (2–3 minutes). If the sauce is too thick, add up to 2 tablespoons more milk to reach desired pourable consistency.

Season and add jalapeños

Stir in 2 tablespoons finely chopped pickled jalapeños, 1 tablespoon drained diced green chiles, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/2 teaspoon hot sauce. Taste carefully (sauces can be hot) and adjust salt or hot sauce to preference. Keep the sauce on the lowest heat, stirring occasionally, so it stays warm and smooth.

Finish and garnish

Remove from heat and stir in 1 tablespoon chopped fresh cilantro if using. Transfer the queso to a small ladle or pour directly over the folded omelette.

Place the folded omelette on a warmed plate. Spoon the hot chili con queso generously over the top so it covers the omelette. Garnish with 1 tablespoon sliced green onions, 2 tablespoons sour cream dolloped alongside (optional), and an extra sprinkle of cilantro if desired.

Serve immediately with your choice of 1 short stack (2 pancakes), soup, salad, or two other side options. Estimated portion yields a single hearty omelette suitable for one person.