Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chile con Queso

Save Recipe
  • Level: Easy
Share This Recipe


1 1/2 cups grated Mexican Asadero or Manchego cheese

1 cup Roasted Jalapeno Salsa, recipe follows


2 slices red onion, 1/2-inch thick

4 cloves garlic, peeled

12 jalapeno chiles, seeded and halved

3 Anaheim or Poblano chiles, seeded and halved

1/4 cup olive oil

2 teaspoons dried oregano

Juice of 1 lime

1 teaspoon sea salt

1/2 cup water


  1. Preheat the oven to 350 degrees. In an ovenproof baking/serving dish combine the cheese with the salsa and bake until the cheese melts, about 10 minutes. Serve immediately.


Yield: About 1 1/2 cups
  1. In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic and remove. Add 2 tablespoons of the olive oil to the skillet and sear the chiles until charred. Add the remaining oil, the oregano, lime juice, and salt and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth.