Chile con Queso Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

25 minutes
Total Time

25 minutes

Our favorite homemade queso is made entirely from scratch. It calls for real cheese (sorry, Velveeta lovers), but you can skip the fancy cheese counter. You’ll achieve the smooth texture you're looking for using a slate of super-melty cheeses from the grocery store’s dairy aisle—avoid pre-shredded cheese, which can turn gritty when melted. For the best queso, we like a 2:1 ratio of freshly grated cheddar to Monterey Jack, but you can swap in pepper Jack cheese for more heat or add some cream cheese for extra richness. A simple flour roux thickens this cheesy dip better than cornstarch and has the benefit of keeping the queso’s texture creamy when reheated (if there’s any left).

We prefer Hatch chiles (fresh, frozen, or canned) for our queso dip recipe. The New Mexican chiles “are peppery and citrusy,”writes Epicurious contributor Gabriella Vigoreaux, “with a smoky aftertaste.” The fresh ones have a short window of availability, though. If you can’t find any Hatch chiles, poblano or Anaheim peppers will do the trick; both are milder than Hatch chiles, and poblano peppers will give the queso a smokier note, whereas Anaheim peppers swing sweeter.

Garnish the Tex-Mex cheese dip with diced tomatoes, pickled jalapeños, or fresh cilantro, and serve the burbling cauldron withtortilla chips(for extra credit,flash them in the ovenso they’re warm and extra-crispy) andmargaritas. This easy queso is one of our favoriteSuper Bowl appetizers—but you can turn it into the main event, too. Make theultimate nachosby drizzling it over tortilla chips, or use it as a sauce for black beanenchiladasortacos.

Ingredients

Makes about 5 cups

5 large fresh or 1 cup frozen, thawed or canned chopped mild green chiles (such as Hatch, Anaheim, or poblano)

3 Tbsp. unsalted butter

2 Tbsp. grated onion

3 garlic cloves finely grated using a microplane

½ tsp. kosher salt

2 Tbsp. all-purpose flour

½ tsp. ground cumin

1½ to 2 cups whole milk

4 cups grated Cheddar

2 cups grated Monterey Jack cheese

2 plum tomatoes, seeded, diced, drained

Roughly chopped cilantro (for serving)

White-corn tortilla chips (for serving)

Step 1
If using fresh chiles, place on a foil-lined baking sheet and broil until blistered, 5 to 7 minutes per side. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds. Chop chiles, drain on paper towels, and set aside.
If using frozen or canned chiles, drain and squeeze dry. Set aside.
Step 2
In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
Step 3
Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
Step 4
Lower the heat to medium-low and add the cheeses, ¼ cup at a time. Stir until cheese has melted completely before adding more cheese.
Step 5
Fold tomatoes and chiles into the melted cheese. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips alongside.
Do Ahead:Prepare queso the morning of game day, then reheat on the stovetop over medium heat (or keep it warm in theslow cooker).

Editor's Note:This recipe was first published in December 2014. Head this way for more of ourfavorite Super Bowl recipes→

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Reviews (10)

I have been using sodium citrate (1tsp per cup of liquid) instead of a flour roux to Gluten free it. Agree with comment about avoiding pregrated cheese.
- 1wayin
- NJ
- 5/4/2020
Good flavor, but for the best queso, go with Velvetta. If you insist on going with real cheese, don’t go with preshredded as it uses a wax to coat the shreds so they don’t stick together. In turn, this prevents the cheese from melting well.
- loriltx
- Houston
- 9/10/2019
I'm with Parker down below. I've lived in New Mexico all my life. Go with the Velveeta. Ditch the milk and the flour. Use cream of mushroom soup to make it even better.
- jgfsmf
- New Mexico
- 9/6/2019
I didn't want to rate this, but can't submit my information without a rating. All I wanted to do was pass on information for others: I lived in NM for 30 years and have had chili con queso at all kinds of Mexican (and New Mexican) restaurants, people's homes and have made it many, many times. I hate to say this on a gourmet kind of website and I do love most of your recipes I've tried, but nothing works as well in chili con queso as a big ole block of Velveeta!
- parkersuzannem
- Durango, CO
- 4/23/2017
As huge queso fans we were excited to make this recipe! Hatch chile season is in full swing and we were able to find fresh chiles easily! However, we found the finished product to be very bland, flavorless, as well as having a very grainy texture. Even doctoring it up with cayenne, salt, pepper and adding additional milk to adjust the texture we were still left with a very disappointing result. We unfortunately won't be making this again.
- _tabstone
- Austin, TX
- 8/8/2015
I'm a huge fan of hatch chili and even a bigger fan of it turning into queso. This was easy to make. I wish mine came out a little thicker but I think I probably jumped the gun on one of the steps. Would make again.
- mocheemunch
- Los Angeles, CA
- 1/14/2015

Tags Snack Dip Super Bowl Southwestern American Tex-Mex Chile Vegetable Cheddar Cheese Dairy Monterey Jack Starter Nut Free Vegetarian Quick 30 Minutes or Less Summer 万博官网