Palm Springs Chile Con Queso Casserole
Indulge in the bold, southwestern flavors of Palm Springs Chile Con Queso Casserole, a creamy, cheesy, and irresistibly layered dish perfect for any occasion. This delightful casserole features tender corn tortillas nestled between layers of rich cheese sauce made with sharp cheddar, Monterey Jack, cream cheese, and just the right amount of spice from roasted green chiles, diced tomatoes, cumin, and chili powder. Quick to prepare with simple pantry staples, this bubbling golden masterpiece comes together in under an hour, offering a comforting, crowd-pleasing option for family dinners, potlucks, or game-day gatherings. Garnished with fresh cilantro for a vibrant finish, this recipe is a surefire way to bring the spirit of the Southwest into your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 8 ounces green chiles, roasted and diced (or canned green chiles, drained)
- 14.5 ounces diced tomatoes, drained
- 8 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup whole milk
- 12 pieces corn tortillas, cut into quarters
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with nonstick spray or a small amount of butter.
Melt the unsalted butter in a large skillet over medium heat. Add the diced yellow onion and sauté for 5 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the roasted and diced green chiles and drained diced tomatoes to the skillet. Stir well and cook for 3 minutes to combine flavors.
Reduce the heat to low and add the cream cheese. Stir continuously until fully melted and incorporated.
Add the shredded cheddar and Monterey Jack cheeses to the skillet, one cup at a time, stirring until melted. Slowly pour in the milk and stir to create a creamy, smooth mixture.
Season the cheese mixture with ground cumin, chili powder, salt, and black pepper. Adjust seasoning to taste.
Layer half of the quartered corn tortillas on the bottom of the prepared casserole dish, overlapping slightly if needed.
Pour half of the cheese sauce evenly over the tortillas, ensuring they are fully covered.
Repeat the layering process with the remaining tortillas and cheese sauce.
Place the casserole in the preheated oven and bake for 25–30 minutes, or until bubbling and golden around the edges.
Remove from the oven and let cool for 5–10 minutes before serving.
Garnish with chopped fresh cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.7 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 691 mg | 53% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 470 mg | 10% | |
*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.
