Recipes and Cooking Chile con Queso 4.3 (6) Our authentic Chile con Queso recipe is a deliciously melty and flavorful dip that is guaranteed to satisfy all of your guests. Serve with your favorite tortilla chips for a great, homemade appetizer! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 20 Jump to Nutrition Facts Ingredients 1 12 ounce block Monterey Jack cheese 1 12 ounce block mild (not sharp*) cheddar cheese 2 large handfuls (2 cups) mesquite wood chips, soaked in water at least 30 minutes Salsa 1 tablespoon extra-virgin olive oil 1 medium yellow onion, chopped 1 medium jalapeño chile pepper, seeded and finely chopped** 1 large clove garlic, minced 3 plum tomatoes, seeded and diced 2 teaspoon dried Mexican oregano*** or dried oregano, crushed Kosher salt 1 tablespoon finely chipped fresh cilantro leaves 1 12 ounce bag tortilla chips Directions Prepare gas or charcoal grill for two-zone fire over low heat (200°F).**** In 10-inch cast-iron skillet place blocks of cheese about 2 inches apart. Drain then add wood chips to charcoal; cover grill. (For a gas grill, add wood chips according to manufacturer's directions). When smoke appears, place skillet on grate, opposite from coals. Cover and cook 30 to 45 minutes, until cheese is melted in two pools that run together. Do not overcook, which causes cheese to separate. Meanwhile, for salsa, in large skillet heat oil over medium heat. Cook onion, jalapeño, and garlic about 3 minutes, stirring occasionally, until onion is softened. Add tomatoes and oregano; cook about 5 minutes, stirring occasionally, until tomatoes release juices. Remove from heat. Season with salt. Spoon salsa over melted cheese in skillet. Sprinkle with cilantro. Serve immediately with tortilla chips (cheese will firm as it cools). * Sharp cheddar will not melt as nicely as the milder version- your Monterey Jack cheese will begin to separate before the sharp cheddar is melted. ** Because hot chile peppers, such as jalapeños, contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If bare hands touch chile peppers, wash well with soap and water. *** **Mexican oregano is stronger and less sweet than regular or Mediterranean oregano. Find it in most supermarkets or at penzeys.com. **** For a charcoal grill, light 12 charcoal briquettes. Mound coals fairly close together; sprinkle wood chips directly on coals. Add coals as heat diminishes. Rate it Print Nutrition Facts (per serving) 226 Calories 15g Fat 13g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 226 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 33mg 11% Sodium 294mg 13% Total Carbohydrate 13g 5% Total Sugars 1g Protein 10g Vitamin C 3mg 15% Calcium 282.7mg 22% Iron 0.7mg 4% Potassium 108mg 2% Folate, total 12.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.