Chiles Con Queso Chilies in Cheese Sauce
Elevate your next meal with the irresistible flavors of Chiles Con Queso, a comforting dish of roasted poblano peppers smothered in a rich, velvety cheese sauce. Perfect as a side dish or a show-stopping appetizer, this recipe highlights the smoky depth of oven-charred poblanos paired with the creamy goodness of melted cheddar and Monterey Jack cheeses. A simple yet flavorful roux-based sauce infused with garlic and onion powders ensures every bite is bursting with indulgent flavor. Ready in just 40 minutes, this flavorful dish is crowned with a sprinkle of fresh cilantro for a touch of brightness and is ideal for pairing with tortilla chips or serving as a stand-alone treat. The perfect combination of smoky, creamy, and cheesy, Chiles Con Queso is a must-try addition to any festive spread or family dinner.
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Recipe Information
Ingredients
- 4 Poblano peppers
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1.5 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 teaspoons Salt
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 2 tablespoons Cilantro (optional, chopped)
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast them in the oven for 10-12 minutes, turning once, until the skin is blistered and charred.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with a plate or plastic wrap and let the peppers steam for 10 minutes to loosen the skin.
Peel the charred skin off the peppers, remove the stems, and gently scrape out the seeds. Set the cleaned peppers aside.
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually add the milk, whisking continuously to prevent lumps. Cook for 4-5 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the shredded cheddar cheese and Monterey Jack cheese, a handful at a time, until fully melted and smooth.
Stir in the salt, garlic powder, and onion powder. Taste and adjust the seasoning if needed.
Place the roasted poblano peppers on a serving dish or individual plates. Spoon the cheese sauce generously over the peppers.
Garnish with chopped cilantro if desired and serve warm as a side dish or alongside tortilla chips for dipping.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3376 mg | 147% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 40.5 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 2667 mg | 205% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1941 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.
