Best 6 Chile Con Queso White Cheese Recipes
Indulge in the Tex-Mex delight of Chile con Queso, a delectable melted cheese dip bursting with flavors and textures. This classic dish, originating from the border regions of the United States and Mexico, is a staple at gatherings, parties, and as a versatile accompaniment to various dishes. With its origins tracing back to the 1800s, Chile con Queso has evolved into a beloved culinary creation that showcases the harmonious blend of melted cheese, spicy chili peppers, and a symphony of seasonings. This article presents a collection of enticing Chile con Queso recipes, each offering a unique twist on this crowd-pleasing dish. From the traditional stovetop method to slow-cooker variations and even a mouthwatering air fryer recipe, these recipes cater to diverse preferences and cooking styles. Explore the creamy delight of White Queso, the smoky allure of Roasted Poblano Chile con Queso, the tantalizing kick of Habanero Chile con Queso, and the delightful simplicity of the Classic Chile con Queso. Embark on a culinary journey with these carefully curated recipes, sure to transform any occasion into a memorable feast.
Check out the recipes below so you can choose the best recipe for yourself!
CHILE CON QUESO
A homemade queso that's rich, creamy, a little spicy and dangerously good!
Provided by Jennifer Segal
Categories Appetizers
Time 30m
Yield About 2 cups
Number Of Ingredients 13
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
- Add the half & half to the pot and whisk until the flour dissolves. Bring to a simmer and cook until thickened, a few minutes. Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated. Add the cumin, salt and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes. (If the dip seems too thick, you can thin it out with a bit more half & half or some milk.) Transfer to bowl and serve hot 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.
- Note: The queso can be made ahead of time and reheated on the stovetop. If it's too thick, add a bit of half and half or milk to thin it out.
- Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.
Nutrition Facts : ServingSize 1/4 cup, Calories 253, Fat 21g, Carbohydrate 8g, Protein 10g, SaturatedFat 13g, Sugar 1g, Fiber 1g, Sodium 276mg, Cholesterol 64mg
AUTHENTIC CHILE CON QUESO
This is a true chile con queso that can be eaten with tostadas or in a warm corn tortilla. This is not like the Americanized version of chili con queso that we have become used to that is a cheese dip, which I also love. This is the way my grandma used to make it. The great thing about this recipe is you can play with it and adjust it to your personal taste. If you like it cheesier add more cheese. You can't mess this up unless you burn it.
Provided by Melony1976
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 10.7 g, Cholesterol 11.2 mg, Fat 6.8 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 75.9 mg, Sugar 5.9 g
WHITE CHILE CON QUESO
In the 80's, JULIO'S in Juarez served a delicious chili con queso much like this. The original recipe was adapted from an Old El Paso newsletter.
Provided by m0m7772
Categories Mexican
Time 15m
Yield 5 cups, 15 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in oil until tender.
- Add chilies, jalapenos,pepper and garlic powder and cook for 5 minutes, stirring often.
- Add water and pimentos, mix, and add evaporated milk and cheese.
- Reduce heat and stir as needed until cheese melts.
- Serve with tortilla chips.
Nutrition Facts : Calories 161.2, Fat 11.7, SaturatedFat 6.4, Cholesterol 29.2, Sodium 173.7, Carbohydrate 6.1, Fiber 0.9, Sugar 2.7, Protein 8.9
CHILE CON QUESO
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish. Serve immediately with tortilla chips.
CHILI CON QUESO
Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. -Patricia Leinheiser, Albuquerque, New Mexico
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 24 servings (2 tablespoons each).
Number Of Ingredients 10
Steps:
- In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno.
Nutrition Facts : Calories 95 calories, Fat 7g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
CHILE CON QUESO (WHITE CHEESE)
This is another South Texas favorite!! Serve with tortilla chips and ice cold beer (or margarita)!!
Provided by babygirl65
Categories Cheese
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Heat ingredients over low heat, stirring constantly until the cheese is melted.
- Serve warm.
- *Asadero cheese is a white mexican cheese and is made by Cacique.
Tips
- To make the perfect chile con queso, use a combination of mild and sharp cheddar cheeses. This will give the dip a balanced flavor.
- Add a splash of beer to the dip for a richer flavor. If you don't have beer, you can use chicken broth or water.
- Don't be afraid to experiment with different toppings. Some popular options include diced tomatoes, onions, green peppers, cilantro, and sour cream.
- Serve the chile con queso with tortilla chips, crackers, or vegetables for dipping.
- For a spicier dip, add a few diced jalapeños or a pinch of cayenne pepper.
- If you're making the dip ahead of time, let it cool completely before refrigerating. The dip can be stored in the refrigerator for up to 3 days.
- When you're ready to serve the dip, reheat it over low heat until it's melted and bubbly.
Conclusion
Chile con queso is a delicious and versatile dip that can be enjoyed by people of all ages. It's perfect for parties, potlucks, or just a casual snack. With its creamy texture and flavorful ingredients, chile con queso is sure to be a hit at your next gathering. So gather your ingredients and give this recipe a try. You won't be disappointed!
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