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  • Writer's pictureBobbi Jo Lathan

Chile Con Queso

Updated: Dec 29, 2023

Another sneak peek at a fun recipe for some spicy Chile Con Queso in my upcoming Skillet Diva’s  “An American Gal’s Cookbook.”

Chile Con Queso

Recipe by: Bobbi Jo Lathan

Recipe type: Appetizer

Cuisine: Mexican


5 mins


15 mins


20 mins


3 tablespoons butter (unsalted)

2 fresh jalapeño peppers

1 serrano chile

½ yellow onion, finely chopped

2 cloves fresh garlic, minced

2 fresh tomatoes, chopped (or one 8-oz. can of diced tomatoes, drained with the juice reserved for use if needed later in the recipe)

2 tablespoons all-purpose flour

1½ cups milk

1 teaspoon kosher salt

2 cups sharp Cheddar cheese, grated

1 cup Monterey Jack cheese, grated

⅓ cup roughly chopped fresh cilantro leaves (for garnish)


  1. Seed and chop the fresh chiles or char them first (see note on left).

  2. Put the butter in a big skillet and place it on the burner over a medium heat. Once the butter is all frothy, add the chopped chiles. Stir them around for about 2 minutes. Add the onion and garlic and stir that around until your onions are translucent. Next, add your tomatoes and cook another 4 minutes.

  3. Add the flour to the chili-tomato mixture and stir well. Whisk in the milk, a little at a time, and let that cook for about 4 more minutes until it starts to thicken. Once it thickens, turn your heat down to medium-low.

  4. Gradually add in the cheeses and keep stirring until the cheeses are melted and the queso is nice and smooth. If it gets too thick, you can always add a little bit more milk or a little of that reserved tomato juice. Pour the queso into a warm bowl or a chafing dish. Garnish with some chopped cilantro and tell everyone to grab some tortilla chips and dig in!


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