Chili con queso is one of my favorite appetizers to order at Mexican restaurants. The rich creamy cheese with a bit of heat from the chilies served up with crispy, salty chips is truly a weakness for me and one that I have a hard time passing up.
Chili con queso (chilies with cheese) is typically found in northern Mexico, a region known for ranching and cattle. Much of the cuisine from this area contains dairy, and chili con queso is one of the most popular dishes. It is served with fried corn chips, or it is wrapped in a warm tortilla as a more substantial mid-day snack.
My version of chili con queso uses a blend of sharp cheddar for the bite and pepper jack cheese for the creamy texture. This recipe makes enough to be used as part of the filling in the roasted enchiladas. I like to serve the rest as a dip with plenty of crispy chips.
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Servings: Yields 5 cups
3 tablespoons vegetable oil
¼ cup chopped onion
2 cloves minced garlic
1 jalapeño pepper seeded and chopped
1 poblano pepper seeded and chopped
1 can diced green chilies
3 tablespoons flour
3 cups half-and-half or whole milk
½ teaspoon kosher salt
2 cups shredded pepper jack cheese
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1 cup sharp shredded cheddar
- In a large sauce pot, heat the vegetable oil, onions, garlic and all the peppers. Sauté 2 to 3 minutes.
- Add in the flour. Continue cooking and stirring for another 2 minutes. Stir in the half-and-half or milk until smooth. Cook over medium-low heat, until mixture thickens and coats the back of a spoon.
- Reduce the heat to low, and fold in the cheeses. Continue stirring until melted. Serve warm with lots of chips for dipping.
This article was originally published in the March 2022 issue of 225 magazine.