Chile con Queso Recipe

Name: Chile con Queso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups grated Mexican Asadero or Manchego cheese; 1 cup Roasted Jalapeno Salsa, recipe follows; 2 slices red onion, 1/2inch thick; 4 cloves garlic, unpeeled; 1/4 cup olive oil; 12 jalapeno chilies, seeded and halved; 3 Anaheim chilies, seeded and halved; 2 teaspoons dried oregano; Juice of 1 lime; 1 teaspoon sea salt; 2 tablespoons salt; 1 teaspoon cayenne; Juice of 1 lime; 2 cups water; 2 tablespoons vegetable oil; 12 stale corn tortillas

Servings: persons

2 1/2 cups grated Mexican Asadero or Manchego cheese
1 cup Roasted Jalapeno Salsa, recipe follows
2 slices red onion, 1/2inch thick
4 cloves garlic, unpeeled
1/4 cup olive oil
12 jalapeno chilies, seeded and halved
3 Anaheim chilies, seeded and halved
2 teaspoons dried oregano
Juice of 1 lime
1 teaspoon sea salt
2 tablespoons salt
1 teaspoon cayenne
Juice of 1 lime
2 cups water
2 tablespoons vegetable oil
12 stale corn tortillas

1
Preheat the oven to 350 degrees.
2
To prepare the Chile con Queso, mix the cheese and Roasted Jalapeno Salsa in a cazuela or an ovenproof serving dish and bake until the cheese has melted, about 10 minutes.
3
Serve immediately.
4
In a cast iron skillet, over a very high heat, char the onion slices and remove.
5
Toast the garlic, remove and peel.
6
Add 2 tablespoons of the olive oil to the skillet and sear the chilies until charred.
7
Add the remaining oil, the oregano, lime juice, and salt ingredients and cook 1 minute.
8
Place all the ingredients in a food processor fitted with a metal blade.
9
Process until they are roughly chopped but smooth.
10
Preheat the oven to 325 degrees.
11
In a medium saucepan, mix the brine ingredients, warm over a low heat and whisk thoroughly.
12
Cut the stale tortillas into strips or wedges.
13
(If the tortillas are fresh, dry them by spreading them on a baking sheet and letting them sit out, room temperature, for 1 hour or more.)
14
Briefly dip the tortilla pieces into the brine, then shake off the excess water.
15
(A longer soaking in the brine will make the tortillas take on a more pronounced flavor.)
16
Spread the prepared tortilla chips in a single layer on a baking sheet.
17
Bake, turning occasionally, until they are crisp and golden brown, about 12 to 15 minutes.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 cups grated Mexican Asadero or Manchego cheese, 1 cup Roasted Jalapeno Salsa, recipe follows, 2 slices red onion, 1/2inch thick, 4 cloves garlic, unpeeled, and more.

Yes, Chile con Queso falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chile con Queso

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions