Chile Con Queso Recipe

Roast or boil tomatillos and jalapeños

Place tomatillos and jalapeños on a baking sheet and roast under a broiler or in a 425°F (220°C) oven for 8–10 minutes, turning once, until charred and softened. Alternatively, simmer in lightly boiling water for 6–8 minutes until softened. Let cool slightly.

Blend sauce

Add the roasted or boiled tomatillos and jalapeños to a blender along with cilantro, quartered onion, garlic, lime juice, 1 tsp kosher salt, and 1/4 cup water. Pulse or blend on medium until a smooth, bright green sauce forms. Taste and adjust salt or lime. If you want a very smooth sauce, strain through a fine mesh sieve; otherwise use as is. Yield: about 1 to 1 1/4 cups.

Prepare ingredients

Shred cheeses and cube cream cheese so they will melt quickly and evenly. Have the green sauce measured and ready (strained if desired). Chop pickled jalapeños and cilantro.

Make a roux-based béchamel

In a medium saucepan over medium heat, melt 2 tbsp butter. When foaming subsides, add 2 tbsp flour and whisk continuously for 1–2 minutes to cook the raw flour taste but do not let it brown. The mixture should smell nutty and remain pale.

Add milk and cream

Gradually whisk in 1 cup whole milk until smooth, then whisk in 1/2 cup heavy cream. Bring the mixture to a gentle simmer while stirring; it will thicken to a light sauce in 2–3 minutes.

Incorporate cheeses

Reduce heat to low. Add shredded white American and Monterey Jack cheeses in small handfuls, stirring after each addition until fully melted and smooth. Add the cream cheese cubes and stir until incorporated. Keep the heat low to prevent graininess; do not let the sauce boil.

Add green sauce and seasonings

Stir in 1 cup prepared green sauce, 2 tbsp chopped pickled jalapeños, 1/2 tsp ground cumin, 1/4 tsp ground pepper, and 1/4 tsp kosher salt. Stir gently and cook on the lowest heat for 2–3 minutes so flavors meld and the queso reaches a smooth, pourable consistency. If the queso is too thick, thin with up to 2 tbsp warm milk, 1 tbsp at a time.

Finish and serve

Taste and adjust seasoning for salt and heat. Transfer to a warm serving dish, garnish with 2 tbsp chopped cilantro and optional lime wedges. Serve immediately with tortilla chips or keep warm over low heat or in a small slow cooker on the 'warm' setting for up to 1–2 hours, stirring occasionally to maintain texture.