Chile con Queso is a spicy cheese dip that can be utilized for so many different recipes, appetizers or snacking. Be warned, make plenty it’s so good!

Chile con Queso is one of my all-time favorite things.  Who doesn’t love molten cheese spiced to perfection?  The thing I love about Chile con Queso is that you can modify it specifically to your personal taste.  I like mine spicy, so I leave some of the seeds on from the peppers.  If you don’t like it spicy, then get rid of the seeds.  If you like yours super thick  you can omit some of the milk or if  you prefer a nice smooth dipping texture (that’s how I like it) then add a bit more.  Just make sure you taste as you go along and do remember that if you plan on storing this and reheating that it will get spicier as time goes on.

I use it first as a dip for tortilla chips, and if there are any leftovers I use it as a topping for extra special burritos.  Just remember if you prefer a more mild dip, do not use any of the seeds from the peppers.  I like mine a bit spicy, so I kept the seeds of one of the jalapenos and one of the serrano peppers.  Always wash your hands after handling the peppers!  This will keep for about a week in the fridge.  If you’d like to keep it warm for a party, after cooking on the stove top transfer it to a slow cooker on the lowest heat setting.

Chile con Queso

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Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 4 serrano chiles, diced
• 2 jalapeño pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1½ cup whole milk
• ½ cup chopped cilantro
• 1 (15-ounce) can diced tomatoes, drained (about 1 cup)
• 12 ounces cheddar cheese, grated (about 3 cups)
• 12 ounces Monterey Jack cheese, grated (about 3 cups)
• 1 cup sour cream

Instructions

1. Melt the butter in a deep skillet over medium to low heat. Add the onion, serrano chiles, and jalapeno, and cook for the onions are translucent or about 5 minutes. Add the garlic and cook for another minute.
2. Whisk the flour into the skillet and cook for about 30 seconds. Pour the milk slowly into the pan while whisking, and continue to cook, whisking constantly, until the sauce has thickened, about 3 minutes. Stir in the cilantro and tomatoes.
3. Reduce the heat to low, and add the grated cheeses a ¼ cup at a time. Stir the cheese in until it is completely melted. Repeat until all of the cheese has been added. Completely combine sour cream into the mixture, slowly stirring. Serve immediately.