Chili con Queso

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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3 tablespoons unsalted butter

2 serrano chiles, seeded and diced

2 jalapenos, seeded and diced

1/2 medium onion, diced

4 cloves garlic, finely chopped

2 tablespoons all-purpose flour

1 cup half and half

1 cup canned diced tomatoes with juice

3/4 cup chopped cilantro

3 cups sharp white Cheddar, grated

3 cups Monterey Jack cheese, grated

3/4 cup sour cream

1 teaspoon kosher salt

Tortilla chips, for serving


  1. Melt the butter in a large nonstick skillet over medium heat. Add the serranos, jalapenos and onion. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and cook for 30 seconds.
  2. Whisk in the flour. Gradually whisk in the half-and-half. Cook, whisking, until the mixture thickens, about 3 minutes.
  3. Stir in the tomatoes and cilantro. Reduce the heat to low. Stir in the Cheddar and Jack cheeses 1/4 cup at a time, stirring constantly, until all the cheese has melted. Stir in the sour cream and salt. Serve with tortilla chips.
Chili con Queso
Stuart O'Keeffe

Chili con Queso

20m Easy 99%
Chili con Queso
25m Easy 99%