Chile con Queso

Name: Chile con Queso
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 2 tablespoons (28 g) unsalted butter; ½ medium onion (85 g) yellow onion, medium, finely diced; 3 cloves (15 g) garlic cloves, minced; 2 medium (160 g) roasted poblano chiles, peeled, seeded, and cut into ¼-inch strips; 2 chiles (20 g) serrano chiles, fresh, stemmed, seeded, and minced (or less if you prefer mild heat) (optional); 1 teaspoon (2 g) ground cumin; 8 ounces (227 g) sharp cheddar cheese, block or freshly shredded, finely shredded; 4 ounces (113 g) cream cheese, cut into small cubes, at room temperature; ¼ cup (60 ml) heavy cream; ¼ teaspoon (1½ g) kosher salt; to taste fresh black pepper; 2 tablespoons (5 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A creamy, rich Tex-Mex cheese dip loaded with roasted poblano and serrano chiles, sharp cheddar, and a hint of cumin and garlic. Warm, bubbly, and perfect for scooping with tortilla chips. This version uses real roasted chiles for authentic flavor and a touch of heavy cream for silky texture.

Prep: 20 min
Cook: 15 min
Total: 35 min
Makes: About 2 cups dip (serves 8 as an appetizer)

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Ingredients

8 servings

2 tablespoons (28 g) unsalted butter
½ medium onion (85 g) yellow onion, medium, finely diced
3 cloves (15 g) garlic cloves, minced
2 medium (160 g) roasted poblano chiles, peeled, seeded, and cut into ¼-inch strips
2 chiles (20 g) serrano chiles, fresh, stemmed, seeded, and minced (or less if you prefer mild heat) (optional)
1 teaspoon (2 g) ground cumin
8 ounces (227 g) sharp cheddar cheese, block or freshly shredded, finely shredded
4 ounces (113 g) cream cheese, cut into small cubes, at room temperature
¼ cup (60 ml) heavy cream
¼ teaspoon (1.5 g) kosher salt
to taste fresh black pepper
2 tablespoons (5 g) fresh cilantro leaves, roughly chopped (optional)

Equipment (4)

Medium (3-quart) heavy-bottomed saucepan or skillet
Wooden spoon or heat-safe silicone spatula
Grater or food processor (for cheese, if not pre-shredded)
Serving spoon and small serving bowl or warm skillet for presentation

Steps

Before you start

Have all ingredients prepped and within arm's reach—the dip comes together quickly once cooking starts
If using fresh chiles, roast and peel them before starting (or substitute with jarred roasted poblanos, which saves time)
Gather tortilla chips and any other dippers in serving bowls before you begin cooking

1
Sauté the aromatics
- In a medium (3-quart) saucepan over medium heat, melt the butter.
- Add the diced onion and cook, stirring occasionally, for about 3 minutes until softened and just beginning to brown at the edges.
- Add the minced garlic and cook for another 30 seconds until fragrant.
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Ready when: Onion is soft and garlic is fragrant
Tip: Keep heat at medium so the garlic doesn't scorch and taste bitter.
2
Add chiles and cumin
- Stir in the cumin and cook for 15 seconds to bloom the spice.
- Add the roasted poblano strips and the minced serrano chiles (if using).
- Stir gently to combine and warm through, about 1 minute.
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Ready when: Chiles are heated through and aromatics are well distributed
Tip: Blooming the cumin releases its oils and makes the flavor more vibrant. Don't skip this step.
3
Melt cheese base
- Reduce heat to medium-low.
- Add the cream cheese cubes to the pan, stirring constantly with a wooden spoon or silicone spatula.
- Let it melt and incorporate into the mixture, about 2 minutes.
- The cream cheese will create a smooth, creamy base.
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Ready when: Cream cheese is fully melted and evenly distributed with no lumps
Tip: Keep the heat moderate so the cream cheese doesn't break or become grainy. Stir constantly.
4
Add cheddar and cream
- Add the shredded sharp cheddar cheese in two handfuls, stirring constantly after each addition until fully melted before adding more.
- Once all cheese is incorporated, pour in the heavy cream and continue stirring to achieve a silky, homogeneous consistency.
- This should take 5–6 minutes total.
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Ready when: All cheese is melted, dip is smooth and pourable, and small bubbles appear around the edges
Tip: Add cheese gradually and stir well; this prevents lumps and ensures smooth, even melting. If the dip looks thick, add a splash more cream.
5
Season to taste
- Stir in the salt and a few grinds of fresh black pepper.
- Taste and adjust seasoning.
- The dip should taste rich and cheesy with a clear chile and cumin flavor, not overly salty.
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Ready when: Dip is well-seasoned with balanced flavors
Tip: Taste before the dip cools slightly; flavors mellow as it cools, so slightly overseasoning now ensures a well-seasoned final result.
6
Transfer and garnish
- Pour the dip into a warm serving bowl or keep it in the saucepan nestled into a larger bowl of warm water to maintain temperature.
- Scatter the chopped cilantro over the top, if using.
- Serve immediately with warm tortilla chips, crusty bread, or vegetable sticks.
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Tip: Keep the dip hot throughout serving by placing the serving bowl over gently simmering water or using a small slow cooker on the warm setting.

Good to know

Tips

For deeper chile flavor, char fresh poblanos and serranos directly over a gas flame or under the broiler until blackened, then steam in a covered bowl for 5 minutes before peeling. This concentrates their sweet, smoky notes.
Use freshly shredded cheese from a block if possible, not pre-shredded. Pre-shredded cheese contains anti-caking agents that can make the dip gritty or cause it to separate.
Keep the dip warm during the party by nestling the serving bowl in a larger bowl filled with warm water, or transfer to a small slow cooker set to 'warm.' This prevents a skin from forming and keeps the texture ideal for dipping.
For a crowd, double or triple the recipe and make it in a larger pot. The timing remains the same, just stir more frequently to ensure even melting.

Make ahead

You can prepare the roasted chiles, dice the onion, and mince the garlic and serrano up to 8 hours ahead and refrigerate in separate covered containers. The dip is best made and served immediately, but you can reheat leftovers gently over low heat with a splash of cream or milk to restore the silky texture.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat, stirring often and adding a little cream or milk to loosen. Do not microwave, as this can cause the cheese to seize. Freezing is not recommended, as the texture becomes separated and grainy when thawed.

Substitutions

roasted poblano chiles → Jarred roasted poblano peppers or canned roasted green chiles. Saves time if you don't want to roast fresh chiles. Drain and pat dry before using. One 12-oz can yields about the right amount.
serrano chiles, fresh → Jalapeño, minced (or omit entirely for a milder dip). Jalapeños are slightly less spicy and more fruity. Add less if you prefer gentler heat.
sharp cheddar cheese, block or freshly shredded → Mexican Oaxaca cheese or a blend of cheddar and Monterey Jack. Oaxaca adds a more authentic Mexican flavor and creamier texture. A cheddar-Jack blend gives a more tender melt.
heavy cream → Mexican crema or whole milk (use slightly more, about ⅓ cup, if using milk). Crema adds tangy richness. Whole milk thins the dip a bit but still works; adjust to your preferred consistency.