Chile Con Queso - Cup Recipe

Chile Con Queso - Cup

1. 1

   Prep chiles and cheese

   If using roasted poblano or Hatch chiles, roast over a gas flame or under a broiler until charred, place in a bowl covered with plastic wrap for 10 minutes, then peel, seed and finely dice until you have 1/2 cup. Shred or chop the white American and Monterey Jack cheeses so they melt evenly; measure and have ready.

2. 2

   Make a roux base

   In a small saucepan over medium-low heat, melt the butter. Sprinkle the flour into the melted butter and whisk constantly for 30–45 seconds until the mixture is bubbly and fragrant but not browned. This roux will help stabilize the queso for a smooth cup-sized portion.

3. 3

   Add milks and seasonings

   Slowly whisk in the whole milk and evaporated milk to the roux, whisking constantly to eliminate lumps. Heat the mixture just until it begins to shimmer and small bubbles form around the edge (do not boil). Stir in the minced garlic, ground cumin, smoked paprika, kosher salt and black pepper. Reduce heat to low.

4. 4

   Melt in cheese

   Add the shredded/chopped cheeses to the warm milk mixture a handful at a time, whisking or stirring until each addition is fully melted and incorporated before adding more. Continue until all cheese is melted and the sauce is smooth and glossy. If the sauce is too thick, warm an extra 1–2 tablespoons of milk and whisk in a little at a time until desired consistency is reached.

5. 5

   Fold in chiles and adjust seasoning

   Stir in the diced roasted chiles and drained canned green chiles, and the optional minced jalapeño if using. Taste and adjust seasoning with additional salt, a pinch more smoked paprika for depth, or 1/2 teaspoon lime juice for brightness. Keep the queso on the lowest heat setting or transfer to a warm cup or thermos to maintain temperature.

6. 6

   Serve

   Ladle the queso into a 1-cup serving container. Garnish with chopped cilantro if desired. Serve immediately with tortilla chips or vegetables. For hold time, keep on very low heat and stir occasionally to prevent a skin from forming.