Chile Con Queso - Bowl Recipe

Grate and prep cheeses

Shred the Monterey Jack and cube the white American cheese so they will melt evenly. Measure the milk and cream and keep nearby.

In a medium bowl combine the shredded and cubed cheeses so they're ready to add to the sauce. Keep at room temperature for 10 minutes to take chill off for smoother melting.

If peppers are not roasted, roast the poblano and hatch/anaheim over an open flame, under a broiler, or on a grill until skins blister and blacken in spots. Place in a bowl, cover tightly with plastic or a lid for 10 minutes to steam; peel, seed and dice into roughly 1/4-inch pieces.

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

In a medium saucepan set over medium heat, melt the butter. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and softened, about 4–5 minutes.

Add the minced garlic and minced jalapeño; cook 30–45 seconds until fragrant but not browned.

Sprinkle the flour over the aromatics and stir to coat; cook 1–2 minutes to eliminate raw flour taste, stirring constantly so it doesn’t brown too much.

Gradually whisk in the chicken broth, scraping up any bits from the pan, then whisk in the milk and heavy cream until smooth. Bring the mixture to a gentle simmer while stirring; it will thicken slightly, about 2–3 minutes.

Reduce heat to low. Add the roasted diced poblanos and hatch chiles to the sauce. Stir in ground cumin, smoked paprika, Worcestershire sauce, lime juice, salt and pepper. Taste and adjust seasoning as needed.

Working in small handfuls, add the shredded and cubed cheeses to the warm sauce, stirring constantly and allowing each addition to melt before adding the next. Keep the heat low to prevent the cheeses from seizing or becoming grainy; do not boil. If the queso becomes too thick, thin with up to 2 tablespoons more milk or a splash of broth until desired consistency is reached.

Once all cheese is incorporated and the queso is smooth and glossy, remove from heat. Stir in half of the chopped cilantro and the drained diced tomatoes with green chiles, if using.

Transfer the chile con queso to a warm serving bowl. Garnish with remaining cilantro and pickled jalapeños if desired. Serve immediately with tortilla chips, warm flour tortillas, or as a topping for tacos and nachos.

Leftovers: Cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring and adding a splash of milk or cream to restore creaminess.