White Chile Con Queso
Creamy, spicy, and brimming with bold Southwestern flavors, White Chile Con Queso is the ultimate party dip that will have everyone coming back for more. This rich and velvety cheese sauce combines the perfect blend of white American and Monterey Jack cheeses, infused with the zesty heat of jalapeños, aromatic garlic, and the subtle smokiness of roasted green chiles. A touch of cumin and a splash of fresh lime juice enhance its vibrant profile, while a garnish of chopped cilantro adds a refreshing finish. Ideal for dipping crunchy tortilla chips or drizzling over nachos, tacos, or burrito bowls, this 25-minute recipe is a quick and irresistible crowd-pleaser. Whether you're hosting game night or Taco Tuesday, this White Chile Con Queso is a guaranteed hit!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 small Yellow onion, finely diced
- 2 cloves Garlic, minced
- 4 ounces Green chiles, diced (canned or fresh roasted)
- 1 medium Jalapeño, finely diced
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 2 cups White American cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Fresh lime juice
- optional Tortilla chips (for serving)
Instructions
In a medium saucepan, melt the butter over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the diced green chiles and jalapeño, stirring to combine. Cook for 2-3 minutes to release the flavors.
Sprinkle the flour over the mixture and stir well to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until slightly thickened, about 3-4 minutes.
Reduce the heat to low and add the shredded white American cheese and Monterey Jack cheese, one handful at a time. Stir continuously until the cheese is fully melted and the mixture is smooth.
Season the queso with ground cumin and salt, adjusting to taste.
Remove the saucepan from heat and stir in chopped cilantro and fresh lime juice for a burst of flavor.
Serve the White Chile Con Queso warm with tortilla chips or use it as a topping for nachos, tacos, or burrito bowls.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 6.3 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 424 mg | 33% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 271 mg | 6% | |
*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.
