Chile Con Queso Emeril
Elevate your appetizer game with the tantalizing flavors of Chile Con Queso Emeril, a creamy and indulgent cheese dip with a signature kick. This Tex-Mex favorite combines the smoky depth of roasted poblano peppers, the spicy zest of fresh jalapeños, and the richness of two melted cheeses—sharp Cheddar and creamy Monterey Jack. Enhanced with sautéed onions, garlic, and a splash of diced tomatoes with green chilies, every bite bursts with bold and vibrant flavor. Thickened to perfection with a touch of flour and milk, this queso is perfectly seasoned with cayenne, cumin, and fresh cilantro for a harmonious finish. Ready in just 35 minutes, this crowd-pleasing dip is perfect for game days, parties, or any occasion that calls for tortilla chips smothered in cheesy goodness. Serve it warm, and watch it vanish within minutes!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 cup Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 medium-sized Fresh jalapeño, finely chopped
- 1 medium-sized Poblano pepper, roasted, peeled, and chopped
- 1 can (10 ounces) Diced tomatoes with green chilies, drained
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 2 cups Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.25 teaspoon Cayenne pepper
- 0.25 teaspoon Ground cumin
- 0.5 teaspoon Kosher salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large saucepan or skillet, melt the unsalted butter over medium heat.
Add the finely diced onion and cook, stirring occasionally, until translucent, about 3–4 minutes.
Stir in the minced garlic, jalapeño, and roasted poblano pepper. Cook for another 2 minutes until the vegetables soften slightly.
Add the drained diced tomatoes with green chilies and stir to combine. Cook for an additional 2 minutes to heat through.
Sprinkle the all-purpose flour over the vegetable mixture and stir continuously for 1–2 minutes to cook the raw flour taste out.
Gradually pour in the whole milk while stirring to avoid lumps. Bring the mixture to a gentle simmer and cook until it begins to thicken, about 5 minutes.
Lower the heat and gradually stir in the shredded Cheddar cheese and Monterey Jack cheese, one handful at a time, ensuring each addition melts fully before adding the next.
Season the queso with cayenne pepper, ground cumin, and kosher salt. Stir well to combine.
Remove the queso from the heat and stir in the chopped fresh cilantro.
Serve immediately with tortilla chips or use as a topping for nachos, tacos, or baked potatoes. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 3315 mg | 144% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 35.3 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 2969 mg | 228% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1916 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
