Texas Best Cheese Dip Chile Con Queso
Get ready to elevate your appetizer game with *Texas Best Cheese Dip: Chile Con Queso*—a rich and creamy Tex-Mex classic brimming with bold flavors. This irresistible recipe combines sharp Cheddar and Monterey Jack cheeses with a luscious roux base, creating the perfect velvety texture. Roasted poblano and jalapeño peppers add a smoky, spicy kick, while diced tomatoes and green chilies (like Ro-Tel) deliver a tangy, robust flavor. Seasoned with cumin, smoked paprika, and a hint of garlic, this queso is the ultimate crowd-pleaser for parties, game days, or casual gatherings. Garnish it with fresh cilantro for a vibrant touch, and serve it warm with crispy tortilla chips, or use it as a decadent topping for tacos and nachos. Ready in just 30 minutes, this homemade queso is a surefire way to impress!
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Recipe Information
Ingredients
- 2 cups Cheddar cheese, sharp
- 1 cup Monterey Jack cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1 can (10 oz) Diced tomatoes and green chilies (e.g., Ro-Tel), drained
- 1 Poblano pepper, roasted, peeled, and diced
- 1 Jalapeño pepper, finely diced
- 1 clove Garlic, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Kosher salt
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 1 bag (for serving) Tortilla chips
Instructions
Start by grating the Cheddar cheese and Monterey Jack cheese. Set aside.
In a medium saucepan, melt the butter over medium heat.
Stir in the flour and whisk continuously for about 1-2 minutes to make a roux. Do not let it brown.
Gradually pour in the milk, continuing to whisk to ensure no lumps form. Cook until the mixture thickens, about 3-4 minutes.
Lower the heat to medium-low and slowly add the grated cheeses one handful at a time, stirring until fully melted and incorporated.
Stir in the drained diced tomatoes and green chilies, diced roasted poblano pepper, jalapeño, and minced garlic.
Season the mixture with ground cumin, smoked paprika, and kosher salt. Stir well.
Cook the queso for 3-4 minutes, stirring frequently to ensure everything is warmed through and combined.
Transfer the queso to a serving bowl and garnish with fresh chopped cilantro, if desired.
Serve immediately with tortilla chips for dipping, or use as a topping for tacos, nachos, or baked potatoes.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.3 g | 281% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 33.2 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 4716 mg | 205% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 30.0 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 3277 mg | 252% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1780 mg | 38% | |
*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.
