Double-Chile Queso Dip

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 8
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1 shallot, finely diced

2 Campari or other small vine-ripened tomatoes, diced

1/4 cup roughly chopped fresh cilantro

1 tablespoon unsalted butter

2 serrano chile peppers, thinly sliced into rounds

1 red jalapeno pepper, thinly sliced into rounds

Kosher salt

1 tablespoon all-purpose flour

1 cup milk

1 cup grated pepper jack cheese (about 4 ounces)

1 cup grated American cheese (about 4 ounces)

Tortilla chips, for serving


  1. Combine 1 tablespoon diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside.
  2. Melt the butter in a medium saucepan over medium heat. Add the remaining diced shallot, the serranos, jalapeno and 1/2 teaspoon salt and cook, stirring, until the shallots are tender, about 3 minutes.
  3. Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about 1 minute. Whisk in the milk and bring to a simmer; cook, stirring occasionally, until slightly thickened, about 4 minutes. Stir in the pepper jack and American cheese until melted, then remove from the heat; stir in the remaining cilantro. Transfer to a bowl and top with the tomato mixture. Serve with chips.