Ingredients for Tex Mex Chile Con Queso
- 4 tablespoons (1/2 stick) unsalted butter
- All Purpose Flour
- 2 cups whole milk
- Ground Cumin
- Mild Green Chilies
- 2 medium jalapeños
- Yellow Onion
- Garlic Cloves
- Extra Virgin Olive Oil
- Monterey Jack Cheese
- Salt And Pepper
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How to Make Tex Mex Chile Con Queso
- If using dried chipotle peppers (recommended for maximum smoky flavor): Stem 2-3 chipotle peppers. Finely chop or blend into a powder using a food processor or mortar and pestle (remove seeds for less heat). Alternatively, boil chipotle peppers in water for 15 minutes, then stem, seed (optional), and chop.
- If using jalapeños, roast until skin blackens. Remove skin, stem, seeds (optional), and chop. About 2 medium jalapeños.
- Melt 4 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour until smooth (roux). Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in 2 cups of whole milk, ensuring no lumps form. Bring to a simmer, stirring frequently.
- Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
- Remove from heat. Stir in 16 ounces of asadero cheese (or extra sharp white cheddar), and 8 ounces of Monterey Jack cheese until completely melted and smooth.
- Stir in the prepared chipotle peppers or jalapeños. Season with 1 teaspoon of salt, 1/2 teaspoon of cumin, and 1/4 teaspoon of cayenne pepper (adjust to taste).
- Serve immediately with tortilla chips. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
24g
Fat
71g
Carbs
3g
