What You’ll Need To Make Queso
I developed this recipe using pre-shredded cheese from a bag for ease and convenience, as it saves the effort of grating cheese by hand. Note that pre-shredded cheese is coated with anti-caking agents to prevent clumping, which incidentally aids in thickening the queso, resulting in a perfectly smooth and creamy texture ideal for dipping.
Should you choose to grate the cheese yourself, I recommend increasing the butter and flour in the recipe to 3 tablespoons each. This adjustment compensates for the lack of anti-caking agents in freshly shredded cheese, ensuring your queso still achieves that wonderfully rich and creamy consistency.
Melt the 2 tablespoons butter in a medium saucepan over medium heat.
Add the 2 tablespoons of flour.
Cook, whisking constantly, for about 1 minute.
Add the 2 cups half-and-half to the pot and whisk until evenly combined. Bring to a simmer and cook until thickened, a few minutes.
Turn the heat down to low and gradually add the 2 cups grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated.
Stir in ½ teaspoon salt, ½ teaspoon chili powder, ½ teaspoon cayenne pepper, ¼ teaspoon cumin, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and 1 cup diced tomatoes and green chilies. The mixture may seem a bit thick at first, but it will thin out slightly as the tomatoes warm in the sauce.
Add the 1 tablespoon cilantro, if using, then taste and adjust seasoning if necessary; for more heat, add more cayenne pepper.
Transfer the queso to a bowl and serve warm with tortilla chips. If the dip cools while you’re serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.
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FAQ
What is the difference between queso and chile con queso?
What is Mexican restaurant queso made of?
Is con queso the same as nacho cheese?
What is chili con queso?
Chili con queso, simply translates to chili with cheese. You may know it better as simply “queso”. It can be served as a side dish, appetizer, or even as a simple dip. It mainly consists of chili peppers and melted cheese, and makes the perfect dip for tortilla chips. It’s creamy, rich, with subtle notes of heat.
Can you make Chile con queso without cheese?
This cheesy Chile Con Queso is a delicious dip made without Velveeta cheese and with authentic roasted New Mexican green chiles. It’s easy to make, pairs perfectly with tortilla chips, and is ideal for your Cinco de Mayo or game day celebrations! In a medium saucepan, over medium-low heat, melt butter.
What color is chile con queso?
Usually it is white or yellow in color. Although chile con queso is commonly called “queso”, it should not be confused with “cheese dip,” which is specifically cheese without the peppers. [citation needed]
Who makes Chile con queso?
Food Stylist: Simon Andrews. This deliciously messy chile con queso from the chef John Lewis pays homage to the version he grew up eating at Chope’s Town Bar & Cafe in La Mesa, N.M. Chope’s closely guarded queso comprises thin, roasted Hatch green chile salsa topped with melted cheese and served with fresh flour tortillas for pinching.