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!

Chile con Queso
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
20

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

  1. Prepare gas or charcoal grill for two-zone fire over low heat (200°F).****

  2. In 10-inch cast-iron skillet place blocks of cheese about 2 inches apart.

  3. 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.

  4. 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.

  5. 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.

Nutrition Facts (per serving)

226 Calories
15g Fat
13g Carbs
10g Protein
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.

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