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Roasted Chile con Queso

I don’t know about where you live, but around here, the grocery stores have been overflowing with Hatch chiles. I’m not sure how, but this is the first year I have noticed them. I had to give them a try, because obviously I’ve been missing out on these! What better way to try them than in chile con queso?
There were 3 levels of heat to choose from and I went with medium thinking that would be what my husband would like. If you happened to catch my recipe for Jalapeno Popper Chip Dip, you found out that I’m not a big spicy/hot fan. I leave that food to my husband, and he is more than happy to “suffer” through eating entire batches of chip dip! 🙂 Trying this Chile con Queso was no different. He was right on hand to taste test throughout the cooking process!

Since football season is right around the corner, it’s time to start testing and collecting new snack recipes. With it’s creamy cheesiness and spicy kick, this dip is a perfect addition to your “go-to” collection! (And if you love jalapeno poppers but don’t want to go through the work of making them, check out this Jalapeno Popper Chip Dip.)

Roasted Chile con Queso
Yield: 4-6 servings


  • 1 tsp olive oil
  • 1/4 C chopped yellow onion
  • 1 garlic clove, minced
  • 2 Hatch chiles, roasted and chopped (I happened to have Hatch chiles on hand, feel free to use Serrano chiles.)
  • 1 jalapeno pepper, roasted and chopped
  • 1 tbsp flour
  • 1/2 C non-fat milk
  • 1/2 C tomatoes, diced
  • 1 1/2 C Monterrey Jack cheese, shredded
  • 1 1/2 C reduced-fat cheddar cheese, shredded
  • 1/4 C reduced-fat sour cream
  1. Heat oil in a small saucepan over medium heat. Add onions and saute for 3-5 minutes or until translucent. Add garlic and peppers; cook for another minute. Whisk flour into mixture and cook for another 30 seconds or until flour coats mixture completely. Slowly whisk in milk stirring constantly until sauce is thick, about 3 minutes. Stir in tomatoes.
  2. Reduce heat to low. Add cheese 1/2 cup at a time. Stir in each addition until completely melted. Repeat until all of the cheese is added. Mixture will be thick. Stir in sour cream until completely combined.
  3. Serve immediately with your favorite chips. Store leftovers in the refrigerator and reheat before serving.
This recipe was adapted from: Homesick Texan

This recipe is linked with Friday Blog Hop, Strut Your Stuff SaturdaySweet Treats and Swanky Stuff, Totally Tasty Tuesday, Tuesday Talent Show, Weekend Potluck.

Nici - Posed Perfection

Saturday 1st of September 2012

This looks so good. And way better for you than the brick of cheese you melt in the microwave ;-) I'll have to give this one a try. I am your newest follower and would love for you to visit Posed Perfection and maybe even follow me back. Have a great weekend!Blessings,Nici


Friday 31st of August 2012

I am going to be making this soon for sure. I have so many peppers right now from the garden. I love hot foods...and cheese and dip. This is perfect!

Ashlee Christopher

Thursday 30th of August 2012

I love all the reduced fat in this recipe. I have an obsession with queso and these looks amazing!

Jennie @themessybakerblog

Tuesday 28th of August 2012

This popped up on my Google reader, and I rushed over. Mmmmm, queso. There's nothing better than melted cheese with chiles. Well, there is one thing better... watching football while eating said cheese. I'm putting this on my tailgating menu. Thanks for sharing, Jess!


Wednesday 29th of August 2012

lol! Thanks Jennie! I hope you like it!


Tuesday 28th of August 2012

Never knew it was so easy to make homemade Queso. Thanks for sharing the recipe!


Wednesday 29th of August 2012

You should give it a try!